Tonight I stared into the abyss that is the end of the week cupboard…staring back at me were 6 free range eggs and a jar of cornichons. Ok….let’s flip the fridge open…..8 slices of prosciutto. Hmmm….in the veg rack were several potatoes minding their own business and 4 shallots snoozing softly.
Nothing to be done other than a dish redolent of Spanish nights, aimed solely at dispelling the rusting rainy weather engulfing my corner of the globe presently.
Tortilla. Paradise on a plate.
So, I poured a glass of finest Spanish Cava to set me on the right path and began peeling and slicing. I even popped Mana on the sound system.
This simple piece of bliss was around 6 spuds peeled, halved and sliced. 4 shallots peeled and chopped. A frying pan coated with plenty of olive oil, heated then add the pots and shallots. Coax around the pan until starting to brown a little – about 15 to 20 minutes on a lowish to medium heat. I was a bit cheeky tonight because I also added a finely sliced green birdseye chilli.
I then beat 6 free range eggs with plenty of black pepper and some ground sea salt – added this to the pan and let it drift into every nook and cranny.
Another five minutes then place the frying pan under a hot grill until the egg is setting and browning. Remove. Place a platter over, pray and flip!
I served it with the prosciutto, cornichon and some fennel salami. I also has some warm crusty ciabatta and mixed green salad on the side.