This meal provoked debate. The motion was ‘A Spanish Omelette is not a Simple Meal’. However, both sides agreed it tasted really good. Discussion about whether or not a Spanish omelette should contain onion is probably centuries old and, by now, can be quietly left to individual taste and preference. Also left to individual choice is how to cut the potatoes. I use a mandoline and slice the potatoes to a coin width. Others may cut them into 1.5cm cubes.
As Claudia Roden writes, ‘I will not pretend it is easy to make. On the contrary, making a tortilla is an art that has special methods and tricks, and requires skill and intuition.’* And it takes time. I allow an hour for preparation and cooking.
300g waxy potatoes (such as Charlotte) peeled and finely sliced or cubed
300ml Virgin olive oil
1 medium onion, peeled and finely sliced (optional)
6 large eggs
Salt and freshly ground black pepper
Rinse the potato slices or cubes in cold water for about 10 minutes to remove starch. Drain them and pat them dry with a clean tea towel.
Using a smallish nonstick frying pan with a lid, heat the oil over a medium heat and add the potatoes and onion Lower the heat and cook with the lid on for about 30 minutes, moving the potatoes and onions around occasionally with a fork.They must not colour.
When the potatoes are soft, drain the contents of the pan into a colander, retaining the oil (which can be reused). Spread the potatoes and onion onto kitchen paper to cool and sprinkle with salt.
In a large bowl, lightly beat the eggs, add the potatoes and onion, more salt and pepper.
Clean the frying pan and pour into it one tablespoon of the drained oil and move it around. When hot, add the omelette mixture and immediately turn down the heat to low. Leave to cook undisturbed for about four minutes until the edges of the omelette begin to bubble and come away from the sides of the pan. Using a spatula loosen around the edge of the omelette and now, wearing oven gloves and using a large flat dish (or even a large shallow saucepan lid), flip the omelette onto the dish and then back into the pan. (An easier way would be to finish cooking the tortilla under a grill.)
Continue cooking until the tortilla is springy to the touch but possibly still a little creamy in the centre. Turn onto a plate and leave to cool before serving, either as a meal or cut into small wedges to serve as tapas.
- Claudia Roden The Food of Spain, 2012