Prepare the tortilla for dinner one evening and enjoy the left overs the following day for lunch.
For the horseradish mayonnaise, grate a tbsp of fresh horseradish into some good quality mayonnaise. If you can’t get fresh horseradish then use 2 tsp of wholegrain mustard.
Pour about 2 inches of olive oil into the frying pan and heat over a medium flame. Add in the sliced potatoes and onions and cook until golden, turning every now and again. This will take up to 25 mins so don’t be tempted to whack up the heat as the onions will burn. Once the potatoes are golden brown and a little crisp drain off the oil and keep aside.
In a large bowl whisk together all the eggs and season with the salt and plenty of pepper. Add the potato and onion mixture to the eggs and gently incorporate. Add 2 tbsp of oil back into the pan, when it is hot pour in the egg mixture and lower the heat. As the base begins to cook, pull in the sides to create a rounded edge and shake every now and again to loosen the base.
When the tortilla is well set on the base and sides but still wet in the centre, oil the large plate and position it on top of the frying pan. Using a towel so you don’t burn yourself, firmly hold the plate to top of the pan then quickly and in one movement invert the plate and frying pan so the tortilla is now sitting on the plate. Add more oil to the frying pan and then using a spatula, gently slide the tortilla back into the pan, wet side down.
Cook until the base is set and the tortilla feels just firm, with a little give. The aim is to have a moist centre, so be careful not to overcook it or it will be like rubber.
Yield: Serves 10 – 12
8-10 inch non-stick frying pan.
Large round plate that is bigger then the frying ban, as it will be used to turn the tortilla.
Plenty of olive oil
400g potatoes, peeled and thinly sliced
300g onions, thinly sliced
12 organic/free range eggs
2 tsp sea salt
Freshly ground black pepper
Lambs Lettuce to serve
Fresh horseradish (if you can’t find it you can use wholegrain mustard)