Spanish Tortilla with Welshman's Caviar
Tortilla has become a staple in our household, ever since I returned from the Basque country, tortilla has become an essential part of our Sunday morning breakfast, generally served with bacon and laverbread cakes. Indeed it wasn't until I lived in San Sebastian (Basque country) that I realised just how good tortilla could be and also how much the locals debate about how to cook the best tortilla. The Basques complain that the Spanish from the south put to much onion in it, while in the west they put to much salt in. Here is a recipe that a local Basque lady, Ainhara taught me (note the seaweed addition was me of course)!
- 7 medium sized potatoes
- 1 onion
- Lots of olive oil
- 7 eggs
- Sea salt
- 2 tbsp of Welshman's Caviar
- Best to use a heavy duty frying pan, place over a low to medium heat and pour in enough olive oil to cover the base.
- While the pan is heating, peel and dice up finely your potatoes and onions and add to the frying pan.
- Give the potatoes and onion a good mix in the frying pan and then add just enough olive oil to almost cover the potatoes. Don't be scared about how much olive oil your using, it tastes great and the olive can be used afterwards for salads or simply dipping bread into.
- You now want the mixture to be gently frying away, stirring every now and then to make sure nothing is sticking to the base of the pan.
- Add the Welshman's Caviar to the pan and continue cooking until the potatoes are tender.
- Whisk up the eggs in a large bowl and drain the oil away from the potato mix and add to the eggs.
- Mix together and pour back into the frying pan over a gentle heat.
- Now comes the tricky part, once the eggs have begun to firm up on the sides of the frying pan, place a large plate on top of the frying pan and flip it over and gently slide the tortilla back into the pan and cook for a further 5 minutes.
- You can cheat and simply place the frying pan under a grill to allow the egg on top to cook but this is just not as fun.
- I like my tortilla still runny in the middle so I always just allow the tortilla to cook for around 2 minutes after it has been flipped but if you want it solid all the way through then leave for a good 5 minutes.