We are currently celebrating Members’ Week at Anfi, which means we have lots of extra activities taking place for our Members’ enjoyment.
This week our talented chef at the Gran Bahia restaurant in Club Gran Anfi demonstrated how to make the perfect Spanish tortilla or Tortilla española and below you can find the full recipe.
The first recorded mention of a tortilla española is way back in 1817, and since then it has become one of the most popular dishes in the Spanish cuisine.
The most basic version is made with potatoes and onion although there are many variations. Popular additions are finely chopped and fried red or green peppers, small cubes of bacon, chopped courgette, peas and a sprinkling of fresh parsley.
You can eat tortilla in almost every tapas bar throughout Gran Canaria and most commonly it is served in a large wedge with alioli, a garlic mayonnaise and bread on the side. The Spanish also like to eat thick slices of warmed tortilla squashed into a crusty roll, which has been smeared with alioli, for breakfast or as a snack. A good bocadillo de tortilla, made with fresh tortilla and country-style bread is a taste revelation!
The secret to making a great tortilla is the onions.
They need to be fried gently for at least 25 minutes or until they are very soft and caramelised, skip this step and you’ll end up with a mediocre tortilla.
Firstly, gently fry the onions with a teaspoon of salt in the frying pan until they are completely caramelised. This can take between 25 to 40 minutes according to the thickness of the onion.
Once cooked set aside, draining off the oniony oil for later.
In the meantime, in a large pan or deep fat fryer gently fry the sliced potatoes until cooked through and lightly golden. Once cooked set aside to drain, reserving the oil for future use.
In a large bowl, beat the eggs, season with salt and black pepper, then tip in the caramelised onions and the drained cooked potatoes, mix gently with the spatula.
Heat a few tablespoons of the onion infused oil in the 20cm frying pan till hot but not quite smoking.
Now quickly pour the mixture into the hot pan, gently shaking the pan to distribute the mixture evenly. Now lower the heat slightly and cook the tortilla for about 5 minutes.
The top of the tortilla will at this stage still be very runny, but now is the time to turn or invert the tortilla. It might look impossible, but working quickly and with confidence it can be done.
Take a large plate and place it over the tortilla, now quickly invert or turn the uncooked tortilla onto the plate and then slide it straight back into the pan uncooked side down.
It might look a bit messy at this stage, so quickly use the spatula to shape and tuck in the sides of the uncooked tortilla mixture. This helps to give the tortilla its distinctive shape.
Do not worry if your tortilla looks a bit miss-shaped around the sides at this point, it will come together shortly.
Leave the tortilla to cook for another 5 mins and then invert again using the plate and again use the spatula to shape the sides.
You can turn the tortilla a few more times throughout the cooking process using the plate.
The tortilla is cooked once it is firm to the touch, although some movement is good, as it will continue to set once removed from the heat.
Leave to cool and eat at room temperature with a dollop of alioli, crusty bread and a chilled glass of Spanish white wine!