Prep 20 min - cook 30 min - serves 6
Spanish-Style Daliya and Potato Tortilla
A thick egg bake with softened potato and cooked daliya folded through, using the low-and-slow potato technique tortilla is built on.
Before you cook
The potatoes are cooked low and slow in plenty of oil until soft, not fried hard and crisp. That gentle cooking is what gives a proper tortilla its custardy interior.
Flipping the tortilla whole is the traditional test of nerve. A plate held firmly over the pan and a confident, single motion make it far less risky than it looks.
Method
Warm the oil in a wide pan and add the potatoes and onion together.
Cook over low heat for twenty minutes, turning occasionally, until soft.
The potatoes should yield easily to a knife without browning much.
Lift the potatoes and onion out with a slotted spoon, draining the oil.
Whisk the eggs with the salt in a large bowl until just combined.
Fold the drained potatoes, onion and cooked daliya into the eggs.
Warm a little of the reserved oil in the pan over medium heat.
Pour in the mixture, spreading it evenly, and cook for five minutes.
Slide onto a plate, invert the pan over it, and flip in one motion.
Return to the pan and cook the second side for a further four minutes.
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