I
t’s been a while since I’ve posted a recipe but I’ve certainly not stopped cooking. Engaged life has had me practicing my wife skills after all…!I’ve shamefully never cooked a Spanish tortilla so I felt it was about time I added it to my repertoire. I have historically not had the best track record with eggs. Ask my fiancee..ahem. This is mainly due to my impatience but I’ve apparently gotten better! Wife points! I’ve forever ooooed at the prepacked tortillas in the supermarket ‘delis’ confidently telling myself I’ll make one so I’m glad I finally have because this really is a dish that is so simple and so delicious and much better made at home.
Makes the perfect Monday night dinner or the centre stage of a casual tapas feast for guests with lots of other Spanish treat.
*I am very aware that I’ve tainted the Spanish authenticity in this classic dish with Italian burrata but I challenge any of you to say you won’t be adding it and it doesn’t taste good!
Adapted from ‘Half Baked Harvest‘. I rather non traditionally but with my health in mind, roasted the potatoes slices to soften them rather than frying in oil!
Serves 6
- 8 eggs
- 3 potatoes (I used Maris piper), sliced to 1/2cm slices
- 1 onion, finely sliced
- Handful thyme & rosemary, leaves picked, chopped
- 1 packet/bunch chives, chopped
- 1/2 pack flat leaf parsley, chopped
- Handful basil, leaves chopped
- Handful dill, chopped
- Olive oil
- 4 slices parma ham/prosciutto
- 1 packet rocket leaves
- 1 ball fresh burrata – the best you can afford (use buffalo mozzarella if you can’t get burrata but don’t use normal/cheap mozzarella, it just won’t be the same!)
- 1 lemon
- Preheat the oven to 200°C. Slice the potatoes and spread them evenly on a baking tray. Season and drizzle over some oil and roast for about 15 minutes or until just beginning to brown but not crisp. They should be soft at this stage but not falling apart. Set aside to cool.
- Heat a nonstick large frying pan on a medium heat- it is vital its non stick else you’ll have a scrambled egg mess. Add a splash of oil and gently fry the onion until soft and beginning to caramelise. Now, add the chopped rosemary and thyme and fry for a few more minutes. Set aside to cool.
- Turn the oven heat up to 220°C.
- In a bowl mix all the fresh herbs with the fried onions. Add the potatoes. Whisk the eggs well in a separate bowl and season well. Pour then eggs over the potatoes and gently stir making sure you don’t break the potatoes up.
- Preheat the frying pan you used for the onions on a medium heat. Pour in the potato-egg mixture moving the egg around gently at the start and then quickly spread the potatoes into an even layer.
- With the heat on medium low, let the eggs cook for about 5-10 minutes using a spatula now and again to tease the edges away from the sides. The aim is to let the bottom cook gently so its important not to have it too hot. Shake the pan gently now and again.
- Once there is a good crust around the edges and the eggs are beginning to cook in the middle, place the pan in the oven and cook for about 8 minutes or until the eggs are cooked through.
- Remove from the oven and let stand for about 5 minutes.
- When ready, carefully invert the pan onto a serving platter.
- Top with the rocket leaves and squeeze over a little lemon.
- Top with the parma ham and finally the burrata.
- Drizzle with some lovely extra virgin olive oil and serve! Ideal at room temperature.
