Tortilla espanola (Marc Fosh)

Tortilla espanola (Marc Fosh)

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  • Preparation time: 
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  • Serves: Up to 4 people

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Tortilla espanola with a tomato-manchego cheese and chive saladMarc Fosh's tortilla espanola with a tomato-manchego cheese and chive salad


Serves: 4
Preparation time: 5 mins
Cooking time: 15 mins


Method


1. Use the Braun Multiquick 5’s hand blender compact kitchen machine with its fine shredding blades to shred the onion. Transfer to a bowl, rinse the appliance and use it to slice the potatoes. Heat the olive oil in a heavy- based non-stick frying pan and fry the potatoes gently for 10 minutes until they start to soften. Add the chopped onion and cook for a further 4 minutes.

2. Place the potatoes in a sieve to drain them of oil. Using the Braun Multiquick 5’s hand blender whisk accessory, beat the eggs in a clean bowl and add the warm potatoes.

3. Put the spoonful of olive oil in a frying pan over a medium heat. Add the egg mixture, stir with a wooden spoon and cook until golden brown on the bottom. Place a large plate or saucepan lid over the mixture, carefully turn the tortilla over. Return to the frying pan and cook slowly until the tortilla is firm in the middle when you press down gently with a spoon.

4. Meanwhile, for the tomato, manchego cheese and chive salad, mix all the ingredients in a bowl and leave to sit in the fridge for 10 minutes. Slide the tortilla onto a large plate and serve with the tomato, manchego cheese and chive salad.

 

Marc Fosh's tip

This tortilla goes well with any fresh salad so don’t be afraid to experiment.

This recipe was prepared using the Braun Multiquick 5’s hand blender compact kitchen machine with its fine shredding blades and whisk accessory.

 

Ingredients

• 6 whole eggs
• 4 large potatoes (peeled and cut into 1 cm cubes)
• 1 Spanish onion
• 300ml olive oil
• 1 tsp olive oil
• Salt and pepper to season

Ingredients for tomato, manchego cheese and chive salad

• 200g manchego cheese, diced
• 10 cherry tomatoes, quartered
• 1 small bunch of chives (finely chopped)
• 75ml olive oil
• A pinch of salt

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