Next level BBQ chicken
Discover how to cook BBQ chicken like a pro. The meat falls off the bone, and the marinade has a lovely balance of sweet, salty and spicy flavours
Next level Spanish tortilla
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
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- 300ml olive oil
- 1 large Spanish onionfinely sliced
- 2 thyme sprigs
- 500g semi-waxy potatoesthinly sliced using a mandoline (see tip, below)
- 6 free-range eggs
- 3 tbsp extra virgin olive oil
Nutrition: Per serving
- kcal882
- fat48g
- saturates9g
- carbs79g
- sugars10g
- fibre10g
- protein29g
- salt0.6g
Method
step 1
Heat the olive oil in a deep non-stick pan, ensuring it is no more than a third full, over a medium heat. Add the sliced onions along with the thyme sprigs, and fry gently for 15-20 mins until golden.
step 2
Tip in the potatoes and cook gently for 10 mins until tender but not falling apart. Drain well (reserve the oil to make your next tortilla – keep chilled).
step 3
Beat the eggs in a bowl and season well, then add the hot cooked onions and potatoes, and mix well to coat.
step 4
Heat the extra virgin olive oil in a 20cm cast iron or non-stick frying pan over a high heat. Pour in the tortilla mixture and swirl until the outside starts to set. Reduce the heat to medium-low and cook for 4-5 mins until starting to set – the bottom and sides should be golden and the centre loose.
step 5
Put a board wider than the pan over the top and invert the tortilla onto it. Carefully slide the tortilla back into the pan and set over a low heat.
step 6
Use a spatula to tuck in the edges of the tortilla and give it a curved look. Cook for another 2-3 mins (the centre should still be a bit runny), then turn out onto a board and leave to stand for 5 mins before serving.