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Spanish Tortilla

European · 50 min · Medium · 4 servings

Spanish Tortilla

Soft olive-oil-poached potatoes and onion set in a chickpea-flour batter, cooked slowly until the middle is just custardy. Good hot, better at room temperature.

~490 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-free
Plan it:

Method

  1. 1

    Poach the potatoes

    ⏱ 20 min

    Heat the olive oil in a 10 inch (24 cm) non-stick frying pan over medium-low heat. Add the potatoes and onion with a good pinch of salt and cook gently, turning occasionally, until the potatoes are completely tender but not browned. They should break under a spoon.

  2. 2

    Make the batter

    ⏱ 5 min

    Whisk the chickpea flour with the water, the turmeric, black salt and plenty of black pepper until completely lump-free. Let it stand while the potatoes finish.

  3. 3

    Combine

    ⏱ 5 min

    Drain the potatoes and onion in a sieve set over a bowl, keeping the oil. Fold them gently into the batter with the parsley and leave to sit for five minutes so the batter works its way between the slices.

  4. 4

    Cook the tortilla

    ⏱ 15 min

    Wipe the pan, return a little of the reserved oil and set over medium-low heat. Pour in the mixture, flatten the top, and cook undisturbed until the edges are set and the base is golden — lift an edge to check.

  5. 5

    Flip it

    Slide the tortilla out onto a wide plate, invert the dry pan over it, and turn the whole thing over confidently in one movement. Use a plate wider than the pan and commit — hesitating is what breaks it.

  6. 6

    Cook the second side

    ⏱ 8 min

    Slide it back into the pan and return to medium-low heat. Cook until the second side is set and lightly golden, easing the edges in to keep the sides straight and rounded.

  7. 7

    Rest and serve

    ⏱ 10 min

    Turn out onto a clean plate and rest for at least ten minutes before cutting — it firms up as it cools and slices far more cleanly. Cut into wedges and serve hot, warm, or at room temperature.

Notes

The flip is the only difficult part — use a plate wider than the pan, and commit. Chickpea-flour batter sets firmer than egg, so pull it slightly early if you want a soft center. Save the poaching oil; it is superb for roasting.

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