This recipe is my approximation of a Spanish dish, Tortilla, with various additions. I haven’t been to Spain, so no guarantees of authenticity here. It’s good for vegetarians (provided they eat eggs) and also for people who can’t eat wheat. Quantities are not critical for this dish, and you could try substituting tomatoes or red peppers for some of the ingredients. Experiment is good here. Everything is optional except the eggs! If you make it with eggs only, it becomes an omelette. Another possibility is to add ham, or sausage (choriso might be good).
- 1-2 potatoes per person
- Shiitake mushrooms (or other kinds of mushrooms work fine too)
- 2 eggs per person
Peel and slice the potatoes, put in a pan, cover with cold water, bring to the boil and simmer until reasonably soft. Drain and mash the potatoes.
Meanwhile, dice the aubergine, onion, mushrooms and chop the chilis. You don’t need a whole aubergine for this, maybe 1/5 of a reasonable sized aubergine would be enough per person. Aubergine needs to be well cooked, so small pieces are good. To dice the aubergine, slice into discs, maybe 3-4 mm deep, holding them together to maintain their shape.
Then put the stack of discs flat on the chopping board. Still holding them to maintain their shape, cut the discs into strips, then cut at right angles to turn into little cubes of aubergine.
To dice the onion, peel, and cut in half,
across the equator through the poles (assuming the rooty bit is the South Pole, and the sprouty bit is the North Pole). For each half, place the flat surface on the chopping board, and again, holding it to maintain its shape, cut into strips, then cut at right angles, to create little squarish flakes of onion. Cut off the stalk of the chili, and chop finely.
Wash your hands carefully after you have done this, and take care not to touch your eyes for a while. Choose a frying pan with reasonably high sides, as small as possible to hold all the ingredients. We want the tortilla to be deep.
Heat a little oil (sunflower is fine, or olive oil) in the pan. When hot, add the chopped ingredients, sprinkle with ground organic black pepper, and mix with a wooden spoon. Gently fry until the ingredients go brown, maybe 5-10 minutes.
By this time the mashed potato should be ready. Add to the pan and mix thoroughly, using the wooden spoon. Flatten it out evenly in the pan. Beat the eggs well in a bowl with a fork, and then pour the mixture onto the stuff in the pan. Tip the pan to spread the eggs evenly. If you’re making an omelette (with just eggs) give extra time to beating the eggs, as the air that you beat into the mixture helps the omelette to rise.
Place the pan under a hot grill until the egg is nicely browned, then put on a low heat for another minute or two to ensure the bottom is thoroughly cooked. At this point, you should be able to shake the pan to loosen the tortilla, and then either slide it onto a plate, or put a plate over the pan, and flip the whole lot over so the tortilla drops on the plate.
Slice boil and mash the potatoes.
Meanwhile slice the vegetables, and gently fry until brown. Mix the mashed potatoes with the fried vegetables.
Beat eggs and add on top. Grill until browned. Place on low for a minute or two, then serve.