RED PEPPER TORTILLA

Red peppers add sweetness and colour to a tortilla. Perfect with a Gilda(page 38) and a glass of fino sherry.

Serves 6-8

Ingredients

2 medium potatoes (225-250g), peeled, sliced into quarters
lengthways and cut into thin triangles
8 tablespoons olive oil
1 large Spanish onion or 2 medium onions, thinly sliced
2 sprigs of thyme
2 bay leaves, preferably fresh
2 red bell peppers or 3 Romano peppers (page 280), deseeded
and sliced
¼ teaspoon sweet smoked Spanish paprika (page 280)
8 organic or free-range eggs

Toss the potatoes with ½ a teaspoon of salt, transfer to a colander and leave to stand for 15 minutes. Set a large non-stick frying pan over a medium heat and add 4 tablespoons of the olive oil. When hot, add the onion, thyme, bay leaves and a pinch of salt and cook for 10 minutes, stirring occasionally, until the onion is soft and golden. Add the peppers and paprika and continue to cook for 10 minutes until the peppers start to soften.

Now add the potatoes and cook for a further 15 minutes or until tender but not coloured, stirring every now and then. Remove from the heat and transfer the mixture to a dish, discarding any excess oil. Cool for 5 minutes.

Crack the eggs into a large bowl and whisk lightly. Remove the thyme and bay leaves and fold the vegetable mixture into the eggs and check the seasoning. Wipe the frying pan clean and return it to a medium to high heat.

When hot add 2 more tablespoons of oil and swirl it around the pan and up the sides to coat. As the oil begins to smoke, pour in the mixture, while gently shaking the pan with the other hand to ensure it is evenly spread. Lower the heat and let the tortilla cook for 3-5 minutes. Using a spatula, gently check whether the underside of the tortilla is golden brown and the runny exposed
side has formed a ring of cooked egg around the edge.

Remove from the heat, rest for a minute, then take a plate about the same size as the pan and rest it over the pan. Carefully invert the tortilla on to the plate. Return the pan to the heat. When hot, add the remaining 2 tablespoons of oil and gently slide the tortilla back into the pan to cook the other side. Lower the heat and tuck in the edges of the tortilla to neaten. Cook until golden brown underneath and firm to the touch, turning again if the tortilla is still runny in the middle.

Remove from the heat and leave for a few minutes to settle, then turn the tortilla out on to a clean plate. Serve slightly warm or at room temperature.