GUEST RECIPE: Jose's Tortilla de Patatas

The tortilla de patatas or tortilla española - Spanish potato omelet - is probably about the most nourishing and filling food I know. 

Made with yummy cooked potato, this weighty, juicy omelette is good to eat hot, cold, on its own, in a sandwich, on a cocktail stick dipped in mayonnaise or ketchup, or cut into cubes and thrown into a salad.

It is surprisingly tricky to get right though. Here, my first blog guest Jose, the tortilla ninja, shares how to make a tortilla perfecta. 



Ingredients 

3 Large potatoes
1 Large onion
4 Eggs (medium size)
Extra Virgin Olive Oil
Salt 

Utensils

Non-stick frying pan (approx. 25 cm diameter)
Sieve
Knife and chopping board
A large plate that will cover the frying pan


Instructions

1. Peel and chop the potatoes and the onion, mix in a bowl with two pinches of salt. 

2. Fry the potato and onion in 2-3cm olive oil, medium heat, stirring constantly until they are soft and have sunken into the oil. Never let them fry crispy.




3. Once cooked, drain the oil from the potato and onion mix using a sieve. (Make sure you collect the oil in a bowl and dispose of it safely - never pour cooking oil down the sink.)

4. Whisk the eggs. Put the cooked potato and onion into the eggs, mix well. 

5. Wash and dry your pan, place it on medium heat, pour in a about a table spoon of olive oil.

6. Pour in the tortilla mix and cook for 2-4 minutes, or until the bottom half is cooked. The idea is for the tortilla to be moist (not over cooked and dry), yet the bottom needs to be sufficiently solid to hold the tortilla together when it's flipped. 

7. Once tortilla has cooked on one side, flip it over. For this, take a large plate. Put it over the top of the pan. Holding the plate firmly in place with one hand, tip the pan upside down so the tortilla ends up on the plate. Slide the tortilla back into the pan, soggy side down. (This can be difficult. If it goes wrong, be prepared to eat your tortilla scrambled, it'll be just as tasty.) Cook for a further 2-4 minutes, or until firm. Again, don't be tempted to over cook.

And there we are. Tip onto a plate and tuck in. ¡Buen provecho!

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Guest Profile: José

Rock musician by night, hard working family man by day and the world's best dad 24/7 - that's my husband José.

Although his roots are in Malaga, José spent his childhood in Cadiz. He loves to reminisce about the long drives from Cadiz to Malaga to see family during the holidays, with mum, dad, his two brothers, baby sister and grandma all stuffed into in a Renault 5. And one occasion, a live turkey in the footwell. (The feathered passenger ended up on the Christmas table.) 

When not working or spending time with Felix and me, Jose can be found in his "cave" playing guitar, preparing for a gig. 



For this month's guest post, Jose answered a few questions for our readers:

Q: If you had to cook for Gwyneth Paltrow, what would you make her?
José: Tortilla, of course! And rabo de toro.

Q: When would you say it's OK to lie?
José: It's a very deep question. I'd need to think about it.

Q: If you were a character from ‘Lost,’ which one would you be?
José: Said.

Q: What are you wearing right now?
José: Pyjamas.

Q: If you could have any super power, what would it be?
José: Time travel. 

You can find out more about Jose and his music on shamrockspain.yolasite.com.