Spanish Tortilla and Romesco Sauce

This recipe was provided and demonstrated by Trudy Brolly from Ocho Tapas Portrush at the NI Potato Festival 2017

Difficulty medium
Preparation Time 20
Cooking Time 30
Servings 4
Spanish Tortilla
  • 1 medium onion, about 4 oz (110 g)
  • 275g/10oz small Maris pipers potatoes
  • 3 tablespoons olive oil
  • 5 large eggs
  • salt and freshly milled black pepper
Romesco Sauce
  • 100g of roasted red peppers, from a jar or 3 dried Nora Peppers soaked to rehydrate
  • 100g of almonds
  • 1 slice of white bread, stale
  • 1 garlic clove
  • 1 tsp paprika
  • 1 tbsp of sherry vinegar
  • 100ml of extra virgin olive oil
  • salt

Main Instructions
  1. First some points to note. The size of the frying pan is important: a base measurement of 20cm/8in diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don't have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan.
  2. First of all, peel and cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes. Now thinly pare the potatoes using a potato peeler and slice them into thin rounds - you have to work pretty quickly here because you don't want the slices to brown. When they are sliced, rub them in a clean tea cloth to get them as dry as possible.
  3. Next, heat 2 tablespoons of the olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil.
  4. Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly - it's important not to overbeat them. Finally, add some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl.
  5. Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Then mix the potato and eggs thoroughly before pouring the whole lot into the frying pan and turning the heat down to its lowest setting immediately. Now forget all about French omelettes and be patient, because it's going to take 20-25 minutes to cook slowly, uncovered.
  6. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja - or with the following recipe fro Romesco sauce.
Romesco Sauce Instructions
  1. Preheat the oven to 160°C/gas mark 3
  2. Place the almonds and bread in the oven for about 10 minutes until the nuts are toasted and golden brown and the bread has dried out. Leave to cool
  3. Place everything in a food processor and blend until you obtain a coarse consistency. Season to taste, adding a little more oil if you prefer a thinner sauce.
Allergy Advice
This recipe may include:
  • Eggs
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