Its lunchtime and pouring with rain outside. The NSW and Queensland coasts are bracing for severe flooding. This crazy Australian summer weather. Heatwaves and bush fires one minute. Cyclones, storms and flooding the next. I’m not venturing out today. A quick scan through my refrigerator. Potatoes, onions, eggs and cheese. All the essential ingredients for a Spanish Tortilla de Patatas.
Often served in Spanish restaurants as part of a tapas menu, this rendition of an omelette generously filled with fried potatoes and onion is truly delicious. I’m going to serve it cut in wedges with a salad. If there are any leftovers, we can serve it sandwich style. As bocadillos. Slices of tortilla topped with whole roasted peppers or tomatoes in fresh baguettes.
Tortilla de Patatas. Potato Omelette.
250 ml (1 cup) olive oil plus 1 tablespoon
4 medium-sized potatoes, peeled, quartered and thinly sliced
1 onion, peeled, quartered and thinly sliced
2 cloves garlic, peeled and left whole
85 g Gruyère cheese, grated.
1 tablespoon sage, finely chopped
sea salt and freshly ground pepper
HEAT 1 cup oil in a large frying pan and gently fry the potato, garlic and onion until almost soft, stirring from time to time so that they don’t burn on the bottom of the pan.
DRAIN in a colander to get rid of the excess oil. The potatoes should be soft but not crisp. Remove garlic cloves from the potato and onion mixture.
BEAT eggs in a separate bowl. Stir in cheese and sage. Check seasoning.
WIPE the frying pan clean. Heat the remaining tablespoon of oil in the frying pan on a moderate heat.
TIP in the potato and onion, then the egg, sage and cheese mixture. Turn the heat to low and cook for 10 minutes until nearly set. Shake the frying pan from time to time so that the tortilla doesn’t stick to the bottom.
PLACE pan under a hot grill, cook for a couple of minutes more until the top is set and golden.
SLICE into wedges and serve with a green salad.