Now, you don't have to make this with onion, you really don't so leave it out if you don't like it. Both the smaller omelette and the larger one use the same amount of water and oil. Traditionally the potatoes are fried in a lot of olive oil but the good thing of the Thermomix is that you can safely fry them in a combination of water and olive oil, making it a lighter omelette.
I give you size options: for 2-4 people (depending on appetites) or for 4-6 people. For the larger omelette I would personally increase the amount of salt a bit for flavour, this is a treat! But try it as it is and perhaps add more next time! I got the recipe from the La Juani de Ana Sevilla Spanish blog, it's her Tortilla de patatas casi sin aceite and have adapted a few things such as the potato times and the mixing of the potatoes and egg as you have to be careful with those.
Before you go check whether you have all the ingredients in the house to make this right now, let me tell you that you can find more tapas ideas here. And, if you're based in the UK with your Thermomix or thinking about buying one, come join my Thermomix Owners UK Facebook group, lots of friendly chat, tips and advice there.
- 100 g onion, quartered (200 g if making a bigger tortilla)
- 50 g olive oil
- 375 g potatoes "chascadas" (this is the peeled weight, 750 g if doubling up). This basically means that you hold the potato in one hand and, brandishing a knife in the other hand, slice the potato but don't slice it all the way, instead snap it. Slice and snap. Slice and snap (have I got you thinking about Legally Blonde yet?). For the tortilla you don't want the potato slices to be too big nor too small. This video shows you how. This technique is really good for thickening stews too.
- 220 g hot water
- 4 large eggs
1. Add the onion to the bowl: 5 seconds, speed 4. Lower anything that has climbed up the walls.
2. Add the 50 g olive oil and sautée: 10 min Varoma, speed 1.
3. Butterfly on: add the potatoes, hot water and a tsp of salt: 15 minutes, Varoma, soft speed. This time my potatoes were done by 12 minutes so make sure you check from minute 10 perhaps. Move the potatoes to a bowl (as they are, don't drain them), reserve.
4. Do not wash bowl, remove the butterfly and add the 4 eggs, half a teaspoon of salt and freshly milled black pepper: 10 seconds, speed 4.
5. Return the potatoes to the bowl: 3 seconds, speed 3 (watch it, you don't want to end up with mashed potatoes)
6. Drizzle a medium pan with olive oil and heat over a high heat, add the mixture and turn the heat right down, give it a gentle shake so that it all distributes well. Now, the key is to do this first part over a low heat, when it's looking like the egg is setting, it's time to turn it over. Grab a plate big enough to sit steadily over the frying pan, place it over it and, holding tight to the whole ensemble, flip the omelette over onto the plate, then carefully move the omelette carefully back to the pan. It will only need one minute on this side (I like it juicy), you may need a bit longer if making a larger omelette. Just don't let it go too dry, remember the egg keeps cooking for a little while when off the heat.
To serve: cut it in wedges as if it was a cake and enjoy with a lovely mixed salad of lettuce, tomatoes, cheese, olives or cut into small squares, have cocktail sticks nearby or stick them into each square so that people can help themselves. Perfect for barbeques and tapas parties. It's also perfect for elevenses with a cup of coffee or for a quick bite to eat with friends with a glass of red wine or a chilled beer.
You can of course just get a big chunk of crusty bread, slice it open, stick a good slice of tortilla in and have a classic Spanish sandwich: bocadillo de tortilla.
Serve with Spanish flair!