With foreign holidays still looking slightly unlikely for this year I thoughts I’d create a collection of recipes inspired by my favourite holiday destinations. Kicking off with Spain. I do love a tortilla and this fennel, new potato and green bean tortilla is very good. Tortilla are so easy to make but unlike an omelette they do take a little bit of time. You need to have patience but to be honest that is how the Spanish do it.
We sometimes stay at a little hotel called the Son Sant Jordi in Pollensa in Mallorca and one of my lasting memories of the place is the breakfast spread. There would be the usual array of meats, breads and cheeses but there would always be a cold tortilla that had been made the previous evening. The reason we know it was made the day before is because of the incredible aroma of it cooking in the kitchen. The slow-cooking of the potatoes is unmistakable and definitely worth the wait.
Just a word on the oil. Yes, it may seem like a lot of oil but it needs it and you have to see this as. treat rather than a quick meal. Go with it!
For more tortilla ideas have a look on my blog here.
- 300g new potatoes – un-peeled and thickly sliced
- 1 fennel bulb – thickly sliced
- 1 tablespoon chopped fresh chives – roughly 5 or 6 chive stalks (kept flowers for sprinkling)
- a handful of green beans (150g) – roughly chopped
- 150ml extra-virgin olive oil and a large nob of butter
- 100g strong cheddar or parmesan – grated
- a sprig of fresh thyme
- 1 teaspoon of smoked paprika
- 6 large free-range eggs
For the above ingredients I am using a 25cm deep non-stick frying pan