How To Cook A Tasty Spanish Tortilla

Other traditional tapas you might like to add to the table include olives, serrano ham, salami or chorizo, and Manchego cheese (traditional sheep cheese).

Tortilla (Spanish Omelette)
4 medium white potatoes, peeled and thinly sliced
5 large free-range / organic eggs (depends on size of plan but usually it’s one extra egg per potato)
1 onion, finely sliced
Salt to taste
1 litre sunflower oil for cooking (I don’t usually cook with sunflower oil but this is definitely the best oil for this recipe)
1 tsp olive oil

Method
1. Place potato and onion in frying pan* and cover generously with sunflower oil. Bring to the boil and then simmer for about 30 minutes, turning occasionally. Keep an eye that it doesn’t burn. *The size of the non-stick frying pan is important: a base measurement of 20cm/8in diameter is right for two to three people.
2. Once the potato is cooked through and starts to go a little mushy, use a metal sieve (a plastic one will melt) and drain over a large bowl. Save the oil to re-use as the flavour is incredible.
3. Meanwhile, in a separate bowl, whisk the eggs and season with salt. I add a splash of water to help the eggs break down. Taste the flavour of the raw egg mix to check it is salty enough as this is your only chance to add seasoning. I think about 1.5 tsp salt is enough.
4. Place drained potatoes in a large bowl and pour over the egg mix so that it just covers the potatoes; you don’t want it to be too wet. Mix through gently and do add another whisked egg if necessary.
Have ready: non-stick frying pan, thin spatula / palette knife (I think the silicone ones work best), a plate that covers perfectly the non-stick frying pan (slightly smaller is OK too), a small wooden chopping board, two tea towels.
5. Heat non-stick frying pan and add a tiny drizzle of olive oil, pour in potato and egg mixture. Turn down to a medium-high heat. Draw the edge in gently with a palette knife, as this will give it a lovely rounded shape. Shake the pan a bit. Cook for a few minutes, or until the omelette is cooked through enough to turn over. To do this, remove from heat and place pan on wooden board. Gently place plate over the pan, followed by tea towels, flip over pan and chopping board (the extra weight of board is handy for securing the pan safely) so that the omelette is on the plate. Use the palette knife to gently ease the omelette back into the pan. Give it about 2 minutes more, shaping the edges with the palette knife. Remove from heat and leave to settle for 5 minutes before serving. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges.

Heritage Tomato + Thyme Salad
1kg heritage tomatoes, roughly chopped (I like to keep these chunky)
2 shallots, peeled, finely sliced
2 tbsp sherry vinegar
1 tsp caster sugar
4 tbsp extra-virgin olive oil
A few sprigs fresh thyme leaves

Method
1. Toss the shallots with the sherry vinegar and sugar in a small bowl and set aside for 10 minutes, then drain (reserve vinegar).
2. In a bowl, whisk the reserved sherry vinegar with the olive oil and thyme, then season with salt and pepper. Combine tomatoes and shallots, and drizzle over dressing.

Pan con Tomate (grated tomatoes on toast)
2 large, ripe beefsteak tomatoes, halved
Kosher salt
1 loaf ciabatta, split in half horizontally lengthwise, toasted
Extra-virgin olive oil
2 medium cloves garlic, split in half (optional)

Method
1. Grate the tomatoes over a bowl. The flesh should grate off easily, while the skin remains intact in your hand. Add a big glug of olive oil and big pinch of salt to taste.
2. Rub toast with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with flaky sea salt. Serve immediately.

Sangria de Cava
650 ml Cava (Spanish sparkling wine)
100 ml Elderflower cordial
100 ml Vodka (4 shots)
200 ml Sparkling water
Fruit suggestion (but you can use any fruit you like): handful sliced white grapes, 1 white peach sliced
Ice

Method
1. Combine fruit, elderflower and vodka in a large. Mash fruits gently with the back of a wooden spoon to release their juices. This can be made in advance and placed in the fridge (the longer it sits, the fruitier it will be).
2. Add cava, sparkling water, ice and stir to combine. Divide among glasses.

For a non-alcoholic version, replace vodka and cava with sparkling water and add a splash more elderflower cordial.

A bit about me... Growing up I spent all of my summers in Mallorca and I am crazy about the food. My dream dinner party would have to be a Spanish feast with family and friends – beginning as a late lunch around 3pm. To start we would have a selection of tapas, including gazpacho, Manchego cheese, serrano ham, olives, tomato bread and tortilla (Spanish omelette), and then a choice of a paella and squid ink fideua. Crema Catalana and fruit for pudding. Lots of wine and dancing!

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.