Tortilla Catalana

Salvador Dali knew it all started with the egg. So do good cooks. If you can cook an omelette you've got the basics. It's quick, it's easy, it's tasty. So here you go. My version of a Spanish or Catalan omelette. 

You will need (to feed 4): 

• Potatoes - 3 or 4 - waxy variety
  
• Eggs - 6 
  
• Onion - 1 small 
  
• Sea Salt 
  
• Black Pepper 
  
• Olive Oil 
  
• Parsley - fresh (optional) 
  

Method: 

Par-boil your potatoes - about 10 minutes will do. Drain & set them aside to cool for 15-20 minutes. When the spuds are cool(ish) thinly slice your onion. Heat a decent lug of olive oil in a non-stick frying pan. Add your onions & slowly fry them until soft (translucent). Meanwhile beat up six eggs in bowl. Season your eggs with salt & pepper. Chop up handful of fresh parsley - stalks & all. Keep a little parsley to one side and add the rest to your beaten eggs. Slice the potatoes & layer them over your sweltering onions. Add another glug of olive oil if necessary. Keep the heat very, very low & let the whole lot cook for about 10 minutes but not burn! Jiggle your pan frequently - you know you want to. Stab the spuds with a knife to make sure they're cooked through. It is! Right then, pour in your beaten eggs making sure all the potatoes are covered. Let it all cook away until things start to slowly bubble. Turn on your grill. When you're happy the omelette is cooked at the bottom put the pan under the grill on medium heat for about 5 minutes. When it all looks lovely & golden remove pan from under grill. Get a dinner plate. Place it over the top of the pan. Turn the lot upside down. Your omelette should fall naturally onto the plate. If it doesn't - oh dear... But that hasn't happened so you're now left with a beautiful tortilla just crying out to be wolfed down. Sprinkle the last of your chopped parsley over the top & prepare to gorge. That's it!!!! 

Suggest a simple side salad & some fresh baguette (or similar) to go with this. Couldn't be easier. 

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See you next Friday. Enjoy...