Tortilla de patatas

by Nick Benson

This is a great dish to use up a whole bunch of things that you might have sitting in the fridge. A traditional tortilla is made on egg and potato, I usually substitute potato for sweet potato to keep it healthy!

You'll need

  • grass fed butter
  • a handful of cherry tomatoes, sliced in half
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • 1 sweet potato, julienned
  • 2 rashers of bacon cut into lardons
  • 1 Brown onion, finely diced
  • 10-12 free range eggs, depending on the size of your pan
  • 2 Garlic cloves, finely sliced

Here's how

  1. Melt butter in a medium saucepan over a medium heat. Add the garlic, bacon and spices and saute until the garlic is soft and bacon is golden. Sometimes I like to swap bacon out for flat pancetta or smoked speck, both will add a different character to the dish. Add the onion and continue to saute until translucent and sweet.
  2. Add the julienned sweet potato to the pan, stir and cover the pan.
  3. Meanwhile crack all your eggs into a mixing bowl, season well and whisk till colour is consistent.
  4. When the sweet potato is softened, take your cherry tomatoes and place them face down in the bottom of the pan. For visual purposes, the bottom of your pan will be the top of your tortilla, so make it pretty!
  5. Once the tomatoes are placed, pour over your egg mixture and cook on the hob until the egg is set on the sides. Meanwhile preheat your grill, salamander or broiler (depending on the country your are from!)
  6. When the sides of the egg mixture are set, you should be able to use a knife to gently release the egg from the pan. At this point, the centre should still be liquid.
  7. Take your fry pan and put it under the grill until the tortilla is cooked through.
  8. Once you've removed the pan from under the grill, take a butter knife and release the tortilla from the pan. To plate this guy, take a wooden chopping board that is bigger than the size of your pan and place it on top of the pan. Take the pan handle in one hand and place your other hand on top of the chopping board and turn everything so the the pan is now upside down on the board. Place the board onto a bench or table and gently life the pan up, checking to confirm the tortilla is releasing from the pan. It should release nicely to reveal your tortilla with cherry tomatoes facing up!
  9. I like to serve this guy with a dressed micro leaf salad. Slice and serve! Any condiment is delicious, chilli sauce, sriracha, mayo, kethcup... its all good!!

About the Author

Nick Benson

Martini, Negroni, 2004 Curly Flat pinot. All eatin', all dancin'. Get me on a stream, catching trout, cooking over a fire for a bunch of people.

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