Amelia Baines’ Blog

amelia-baines-pic-smlAmelia, a coeliac and professional chef, has been creating and researching gluten free recipes for many years.

Amelia also runs gluten free YouTube channel  “Little Chef Meals

 

 

The simple things – Spanish tortilla

Some of the things I love most in the world are the simplest.  A nice cup of tea, tending to my houseplants, listening to music and of course, eating delicious morsels.

Spanish tortilla definitely falls into the simple but special category.  I adore the simplicity of bringing together onions, potatoes and egg and ending up with something comforting and luxurious.

This is an excellent dish to bring to a picnic or offer as a nibble when guests are arriving for a dinner party.  It is also great to make a tortilla when you know you have a busy week ahead, it will keep for four days in the fridge.  You can grab a slice for breakfast, stow a slither in a lunchbox or snaffle a slice at midnight.

Right, enough talking about the silken custardy delights of tortilla, it’s about time you had a go at making a tortilla.  For the full video recipe, head over to my YouTube channel for step by step instructions.  https://www.youtube.com/watch?v=n-N6Emlfv7Y


Ingredients 

  • 8 eggs
  • Half a red onion
  • 4 small potatoes, sliced 4mm thick
  • 2 tablespoons of olive oil
  • 1 tsp sea salt

 

Method

Pour olive oil into a medium sized frying pan set over a medium heat.

Add onions and cook until soft and slightly browned.  Scrape the onions out of the pan, leaving the oil in the pan.

In a medium saucepan, add the sliced potatoes and enough cold water to more than cover the potatoes. Bring to the boil and cook for 4-5 minutes until potatoes are tender.

In a large mixing bowl, whisk your eggs together, add your salt, onions and potatoes and stir until combined.

Put your frying pan on high heat and carefully pour the mixture into the pan.  Immediately reduce the heat to low and cover with a lid or foil. If using foil, be sure to wear oven gloves when putting over the pan.  Cook until set, this takes roughly 15 minutes.

Take the pan off the heat, place a plate over your pan, put your hand firmly on top of the plate, grasp the pan handle and flip the tortilla onto the plate.

Serve with aioli and some lovely sea salt.

Tortilla will keep refrigerated for up to 4 days.

 

 

Until next time…Amelia

 

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