Spanish Tortilla Bites

Spanish tortilla is a traditional dish from Spain and one of the signature dishes in the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa, by @combinehunter

Use the hashtag #RadicalRabbitCB to show us your creations!

Ingredients for Spanish Torilla
x2 large potatoes
x1 large onion
Olive Oil, enough to deep fry (NOT extra virgin, as it has a low smoke point and you’ll set the fire alarm off following this recipe)
x3 large eggs
Salt and pepper

Ingredients for Aioli
2 cloves of garlic
Extra Virgin Olive oil
Half a lemon
Pinch of paprika

Method for Spanish Tortilla

  1. Peel the potatoes, then cut them into small cubes. Aim for between half to 1cm in radius, but this doesn’t need to be precise, go with your gut. Take a tea towel and lightly pat the potato cubes dry (do not squeeze them dry, as you will lose starch).
  2. Chop the onion into similar sized cubes and then combine the potatoes and onions in a bowl with your hands, making sure everything is evenly spread out.
  3. Take a small to medium sized frying pan, that’s roughly 4cm deep, fill 2/3 of the space with olive oil and place it on medium heat and wait for the oil to shimmer and lightly bubble.
  4. Once the oil is ready, carefully add the potatoes and onion to the pan, making sure not to splash the oil. Fill until the displaced oil starts to reach the top of the pan. Don’t worry if you have excess potatoes and onion left, you can use what’s left to make a cute tiny UFO with one egg later.
  5. While the potatoes and onion are cooking, crack the 3 eggs into a mixing bowl, season with a pinch of salt (don’t over salt at this stage) and your preference for pepper. Whisk together with a fork, but the white and yolk do not need to be perfectly combined.
  6. When the onions and potatoes have a golden colour (takes roughly 5 – 10 minutes), they’re cooked. Use a colander and a bowl/jug to separate the oil from the potatoes and onion. Pour the potatoes and onion into the egg mixture and begin mashing and mixing them into the egg. You don’t want to do this thoroughly, as you want lumpy bits still in there for texture. We’re not after mashed potato, we’re just combining the egg.
  7. Place the pan you were just using, back on the heat and drizzle a tiny bit of the oil you just used back into the pan. Transfer the mixture back into the frying pan and make sure to flatten it out to fill the space. Cook for around 10 minutes, or until you can see the sides and underneath are firm.
  8. This is the trickiest part of the receipt. Remove the pan from the heat, take a similarly sized plate and place it over the top. Make sure you have a firm hand on top of the plate and firm hand on the handle of the pan. Quickly flip the pan and the plate together in a 180-degree motion, making sure that the pan and the plate maintain contact with each other. If nothing went wrong, simply lift away the pan and the UFO should be on the plate. Place the pan back on the heat and then slide the UFO back in, making sure the side that still needs cooking is facing the bottom of the pan.
  9. After 5 minutes, the other side should be done. Carefully slip onto a chopping board or plate to be served.

Method for Aioli

  1. Crush or finely chop 2 cloves of garlic into a small bowl.
  2. Scoop 3 generous table spoons of mayo into the bowl with the garlic and mix.
  3. Squeeze half a lemon’s juice into the mixture, drizzle a little extra virgin olive oil, add a pinch of paprika and mix again.
  4. Serve with your UFO as a dip.