Spanish Tortilla
By Chef Lennox Hastie

Cookware: Fire Oven
Configuration: Separate Pot and Skillet
Difficulty: Medium
Prep time: 10 minutes
Cook time: 35 minutes
Resting time: 16–18 minutes
Serves: 3–4

About The Recipe

I fell in love with Spanish tortilla while I was in Spain. It is such a simple dish, but like so much of Spanish cooking, its simplicity leaves nowhere to hide. The combination of sweet, caramelised onions, creamy potatoes and just-set eggs makes it magical. I learned that the smallest details can make a big difference. The Fire Oven lid is rounded on the inside to create the tortilla’s natural curve. That gentle curve allows you to turn the tortilla cleanly and helps create its characteristic domed shape, while giving you the confidence to achieve that beautifully soft centre.

Ingredients

450g finely sliced white onions
500g waxy potatoes, peeled, sliced, rinsed in cold water and drained
360ml olive oil
7–8 free-range eggs
Salt

Method

Heat 30ml olive oil in the Fire Oven pot. Add the sliced onions and a pinch of salt, and cook over medium-high heat for about 10 minutes, until soft and slightly caramelised.

Add the potatoes and 300ml olive oil to the pot. Cook for a further 15 minutes until tender. Be careful not to overcook the potatoes.

Allow to rest for 5 minutes before draining the excess oil, which you can keep for your next tortilla.

In a separate bowl, beat the eggs and stir in the potato and onion mix.

Let the mixture sit for about 5 minutes to allow the flavours to combine.

Turn the Fire Oven lid over to use as a shallow pan. Heat 15ml olive oil in it, then add the egg mixture.

Cook over high heat for 1 minute, moving the mix from the outside to the inside with a spatula.

Reduce the heat to medium-low and cook for about 5 minutes, until it’s almost set but still a little runny in the middle.

Place a lightly oiled plate larger than the pan over the tortilla. Hold it firmly against the pan and carefully flip the tortilla onto the plate, cooked side facing up.

Add a little oil to the pan, then use the plate to gently slide the tortilla back into the pan.

Use the spatula to press the edges of the tortilla in and under, whilst the underside sets gently.

Cook for a further minute until the exterior is gently springy to the touch, whilst remaining soft and unctuous in the middle.

Place a plate larger than the pan over the tortilla. Hold it firmly against the pan and flip the tortilla onto the plate.

Allow to rest for 6–8 minutes before cutting into pieces and serving.