Accoutrement : Accoutrement Catalogue 2015-2016
www.accoutrement.com.au 65 Recipes from the Chefs Frank Camorra http://movida.com.au Tortilla de Patatas 1.2 kg potatoes, desirée 1 litre olive oil, for cooking 1 large brown onion, diced 12 large eggs salt 60 ml pure olive oil Peel potatoes the potatoes and cut into 1 cm cubes. Heat the olive oil in a wide deep heavy bottomed pan over medium heat until just warm then add the potatoes and onions. Cook on low medium heat for 20 minutes. The oil should be just gently bubbling away but not frying. When done the potatoes will be soft but not have gained any colour. No need for any color. Cook the potatoes softly. Break the eggs into a bowl and beat with a teaspoon of salt. Drain the potatoes and onions and season with salt. Allow the to cool a little then add to the eggs. Gently mix together. In a non stick 27 cm fry pan heat 60 ml of olive oil over high heat. Once very hot pour in the potato egg mixture and mix well with a plastic spatula for 30 seconds. Reduce heat to medium. Using your spatula break the potatoes a little with the end of the spatula. Use the spatula to run around the sides of the tortilla to form the edges. Cook for 3-4 minutes. Using a large plate that covers the pan totally turn the tortilla over then slide the uncooked side back into the hot pan. Keep cooking for 3-4 minutes on medium heat with the plate acting as a lid. The tortilla should be only lightly browned and almost cooked through but slightly soft and moist in the centre. Once cooked, remove the plate that was acting as a lid.