Sunday, September 18, 2011
I have no idea why it took me so long to try a Spanish tortilla, made from leftover potatoes. I've been thinking about it every now and then, but I guess I thought it'd take longer than it did, or be more involved. And I was a little afraid of the flipping part, which turned out to not be a problem at all. The tortilla is lovely as part of a fingerfood spread, or to bring on a picnic. My two-year-old loves it.
Two tips. DO fry the potatoes beforehand, just a little. I tried one tortilla without doing that, and it barely held together at all. And second - really heat up that oil, before adding the batter. Then immediately lower the heat to real low. This helps create the crust, which is fundamental and really helps with the flipping. And for flipping, you can use a cutting board - just slide the whole thing out, and then flip it back into the pan. (I guess that's a third tip - think of it as a little bonus.)
Coriander haters can leave that out. Me, I'd rather leave it in. A lot of it.
4-500 g boiled potatoes, thinly sliced
1 small yellow onion, or two shallots, finely diced
bunch of fresh cilantro, chopped
Start by frying the potatoes and onions in some oil for a few minutes. It should color a little, and become heated through.
Crack the eggs into a large bowl, and whisk together with a pinch of salt. Add the coriander, and the potatoes and onions.
Heat plenty of oil in a fairly small frying pan (8 inch). Add the batter when the oil is really hot, and immediately lower the heat. Fry the tortilla on low heat, for 10 minutes on each side.
Recipe in Swedish: