Tortilla Español (Spanish omelette) comes in as many varieties as the regions of Spain, no doubt every Spanish aunt and grandmother argues over the ‘perfect’ recipe. To pay homage to the infamous tortilla, Claudia’s book ‘The Food of Spain’ dances delicately around the issue by containing three recipes, each with a slightly different cooking method and a list of variations. A little bit of jamón, smoked cod, onions poached in olive oil, or vegetable of choice – it truly is one of those dishes you can make your own. Even better, it’s the perfect way to use that lonely capsicum looking reproachfully at you every time you rummage through the vegetable draw at the bottom of your fridge.
Scavenging through my kitchen at the end of the day wondering what to cook, I found: baby potatoes, asparagus, parsley, and some leftover cooked rice. My tortilla was born.
With four cooking methods listed, I chose the safe option: baking. The other methods involved flipping and grilling. Call me ‘chicken’ but I was hanging out to eat the thing, not clean it off the floor. So without further fuss…
Tortilla de Patatas con Espárragos /Potato and Asparagus Omelette
Inspired by Claudia Roden
4 baby potatoes cut into small cubes
½ c of cooked rice (omit and increase volume of potato if desired)
1 bunch of asparagus, woody ends removed, sliced on the diagonal
4 spring onions, thinly sliced
1 large bunch of parsley, stalks removed, cut finely
1 crushed clove of garlic
Zest of one lemon
½ tsp smoked sweet paprika
Salt and Pepper to taste
Preheat the oven to 160˚C.
Combine the potato, rice, asparagus, spring onion, parsley, garlic, zest and paprika in a large bowl.
In a separate bowl whisk the eggs together and add salt and pepper to taste. Pour the eggs into the potatoes and vegetables, stirring well. Turn the tortilla mixture into a large oiled dish and bake for 45-60 minutes, making sure to check on your little tortilla friend at 30 minutes and cover with foil if browning too quickly.
Eat large slices hot or cold.