Sun, Cornish potatoes, eggs and onions. Whats not to like ? Especially when you get to take 100% Cornish Spanish Tortillas to the beach.
The great thing about this April and early May is that it has been relatively warm in the evening . This has meant that we have been able to relax on the beach making the most of the long evenings. We have found that after 5 pm we have ended up with popular beaches to ourselves as everyone departs to get their dinner. As everyone is leaving we are just arriving to have our dinner on the beach. You cant beat great food with a view.
It doesn’t always have to be a bqq on the beach. You can soon get a little fed up of too much bbq food so its great to have little picnics or pasty snacks on the beach. We decided to take a home made tortilla. We made it from 100% Cornish produce and took it to the beach to be munched . Along with a nice salad made of new in season strawberries, asparagus , leaves and a very special seaweed dressing.
Watch the Video Below to see how to make a Cornish Tortilla
The Spanish Tortilla is a great recipe to have in your repertoire. It is great for dinner parties as it can feed quite a few people, you can eat it cold, eat it the day after , its filling and its easy to make. Its also really tasty ,moorish and can be a great centre piece to a table. Once you have cooked a couple you will be whipping them up in no time after a little practice. They are definitely a lot easier and quicker to make if you have a mandolin to slice the potatoes for 2 reasons. Firstly its quicker to slice them and secondly if the potatoes are sliced thinner they will cook quicker. Having thinly sliced potatoes also improves the dish as you have more layers of potatoes. The Spanish have two different names for a tortilla with and without onions. I prefer it with, you can also add other ingredients however I prefer it made with just good potatoes , egg and onions.
| Prep Time | 10 |
| Cook Time | 30 |
| Passive Time | 0 |
| Servings |
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- 700g potatoes Waxy Style Potatoes
- 8 Medium Eggs
- 1 Large Onion
- Salt SeaSalt
- rapeseed oil
Ingredients
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- Mandolin the potatoes and the onion into a bowl. Drizzle the oil into a pan on a low -medium heat and add the potatoes. It depends on the type of pan that you use as to how much oil you will have to use. You want to cook the potatoes through without them sticking to the pan. The Spanish tend to use a lot of olive oil at this stage but I don't find it necessary, especially if you have a good non stick pan. After about 10 minutes add the onions. Cook until the potatoes are cooked through. You do not want to burn the onions or potatoes so they require constant attention.Ensure the heat isn't too high and stir the potatoes around delicately to make sure everything is cooked through.
- Beat the eggs and season well with salt. Add the potatoes mixture to the eggs. Now you can leave the eggs to soak in the potatoes for 20 mins or more however I dint feel this is necessary and impacts on the flavour dramatically. Take the mixture and put it in to a medium heated pan. Once it is cooked on one side (10 Mins) put a plate over the pan and flip the tortilla onto it. Place it back into the pan and cook the other side. After 10 mins it will be done.
This is a great dish, the thinner the potatoes the better, you can really whisk and froth up the egg mixture to get in more air so that it puffs up more. Cut in slices you can easily take tortilla to the beach , work or as a whole you can use it as a centrepiece at a dinner party.
All the ingredients in this dish were from local farmers around Cornwall, I sourced my ingredients from The Cornish Food Box who work with these farmers to conveniently provide great produce to the public. It really gives you a great satisfaction knowing that your food is grown locally and it tastes better too. This recipe was inspired from Spain however it could so easily have originated from here as we have ingredients in abundance. Thanks Spain.