In today’s Times of London, the 70,000th issue of the paper, Miriam Gonzalez’s ‘tortilla de patata” gets big marks.
Really didn’t the tortilla sent to James Harding, the scolded Editor of The Times, as she explains:
“My mother made her tortilla for the editor, so it comes with all the love of my family. My children love tortillas and so does Nick. It’s delicious and cheap; real austerity cooking.
“Every Spanish person will tell you that their tortilla is the best, and my mother and I compete for whose is better. It doesn’t matter what kind of potatoes you use. There’s no secret to it, but the key is flipping it over at the end — you have to do a few to get it right. A few foreigners add chorizo to theirs, but that’s a big no-no in Spain, just as we would never put chorizo in a paella.
“There are some good restaurants to get it in London; we like Brindisa and Moro. In Spain, it’s traditional for us to go out and have a beer and a tortilla pincho — a slice on top of a piece of bread. As a child, on school trips I would have slices of tortilla in a sandwich too.”
The recipe?
Here it is:
Ingredients
Four large potatoes
½ an onion
6 eggs
Olive oil
Salt
Method
Slice the potatoes thinly and finely chop the onion. Fry them together slowly in 3 tablespoons of olive oil in a frying pan on a low heat until soft. Then place them in a colander to strain out some of the oil.
Beat the eggs in a bowl. Add a tablespoon of olive oil to the pan, place on a medium heat and add the potatoes, onions and eggs with a pinch of salt.
Fry until cooked on one side, then carefully turn over using a palette knife and a plate to cook on the other side. Serve hot or cold.
Looks good in the picture!
(Picture by Richard Pohle for The Times)
Tags: James Harding, Miriam Gonzalez Durantez, THE TIMES