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Omelette |
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Tortilla de Patatas (Phonetically = Tort-e-ya
D pat-at-as*)
Sent in by Brian Grice, Worthing
Ingredients: (4 Persons)
4 x Grade 1 Rare-breed turkey eggs (Twin-yolk)
2 table-spoons of hand-pressed Catalan Extra-Virgin olive oil
200 grams of Jersey Royal (Greve-de-lecq) potatoes
50 grams of square Spanish onions
5 cl. Argentinean Chilli oil (Musky)
Fresh ¾ inch-hemmed Kefalonian baby-oregano leaves
Finely-cradled Baltic Sea Salt
Quartered peppercorns.
Preparmentation
Delicately slice the onions into poker-straight strips. Hone the
patatas (potatoes) into 6 mm thick slices (if you don't have time
to measure these exactly, have one of the hired-help do this).
Using a 'Smeedens' (Est. 1789) Victorian Farmhouse cast-iron pan,
frizzle the patatas in the hot chilli oil until quite nicely umbered.
Stirring occasionally to placate them. When a cooked firmament has
been achieved, release from the pan.
(*For any common folk who are not used to
pronouncing their vowels)
