Tortilla Española

If, like me you like eggs, then you should really try this Spanish tortilla. It’s an old classic in Spain apparently. If’s good for a snack, hot or cold and essential if you’re having a tapas party.

INGREDIENTS:
1 small onion (sliced thinly)
2 medium waxy potatoes (sliced thinly)
1 small can of tuna
olive oil
1/2 teaspoon of fresh thyme or oregano
1 talbespoon parsley (chopped)
4 free-range eggs
salt & pepper

DIRECTIONS:
Heat about 2cm depth of olive oil in a frying pan until hot, but not smoking. Add some of the potatoes but not all of them. Fry until the potatoes soften but don’t brown or crispen. Drain on paper towels and repeat process with the other potatoes.
Drain the oil leaving about 2 tablespoons in the pan. Cook the onions until golden. leave to cool with the potatoes.
In a large bowl beat the eggs well and add the tuna in chunks, the thyme, parsley, potatoes and onion and salt & pepper. Leave the mixture covered for about 1/2 hour.
Heat a medium sized frying pan with 2 tablespoons of olive oil until very hot and smoking.
Pour in the egg mixture. Cook for 2-3 minutes until the base starts to brown. Make sure the it doesn’t stick to the pan.
Carefully slide the tortilla onto a large plate cover with another plate and flip over. Slide the tortilla back into the pan to brown the other side, you can tuck the sides in if yuo’re feeling particularly gay. Cook for 1-2 minutes. Repeat the plate process 2 more times and cook for 1 minute each time.
Slide the tortilla to a clean plate.

SERVING:
cut into bitesize tapas and skewer with cocktail sticks. You can eat warm or cold. I prefer cold with a dollop of fresh alioli.

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