Eggs. They’re one of my kitchen staples. Versatile. Quick. Easy. Delicious. Although I enjoy the poached variety, my poaching skills leave a lot to be desired. I somehow manage to pull the technique off at shoots but when at home I fail rather miserably. Scrambled is always a good option but my ultimate eggy meal would have to be the Spanish Tortilla (exotic omelette to you & me). Delicious & I always do a fridge ingredient clear out of leftover bits & bobs, which I add to the meal.
Spring onions are always lurking about, as well as Roma tomatoes, a cold leftover potato or two & a small handful of Parmesan. The thing I love about a Spanish Tortilla is that the rules of traditional omelette making seem to fly out of the window. You don’t have to worry about keeping those eggs as light as air. It’s hearty & robust & can handle all of those ingredients being fried to the point where things start caramalising, for maximum flavour appeal.
This is what I use & how I do it…
3 tbsp olive oil
4 spring onions, sliced
2 cooked, cold potatoes, chopped
A handful of Rosa tomatoes, halved
Fresh rosemary leaves
Sea salt & cracked black pepper
8 free range eggs, whisked
Heat the oil in a non-stick frying pan. Fry the spring onions (3 minutes). Add the potato. Continue to fry over high heat, stirring. Add the tomatoes & rosemary. Fry until fairly sticky (caramalised). Season with sea salt & cracked black pepper. Whisk the eggs & Parmesan together. Add to the pan, carry on frying for 3-4 minutes. Pop under a hot grill until golden & bubbling. Slices into wedges. Eat.
Happy tortilla munching x
Food Styling: Leila Saffarian. Photograhy: Dylan Swart >> http://www.dylanswart.com/