The title of this post might seem a little confused. A true Spanish tortilla is made with sliced potatoes and eggs. You may or may not add onions and on occasion you might see some chorizo, peppers, peas or bacon thrown in. So whilst I have made a ‘true’ tortilla, I have also broken the rules by adding slices of black pudding.
I have made ‘tortilla’ in the past and I had thought that I was doing them right. Having never followed a recipe, I thought you just boiled your potatoes and chucked them in with the egg and fried it all up. But it would appear that method is not quite right.
So I read a few recipes and an article in The Guardian on The Perfect Spanish Omelette, and it became clear that the potatoes needed to be sweated in copious amounts of olive oil to cook. To be honest, I initially thought this crazy….not only a waste of oil but also an unnecessary boost in calories.
Needless to say, I decided I had to do it the apparently proper way. After all, I had some very special black pudding from my friend Louisa who has a local organic pork farm. Her pigs are the rare breed of Noir Gascon – gorgeous looking creatures – and they provide some of the most flavoursome pork I have ever tasted. Check out their Facebook page here if you want to get your hands on some.
So I was pretty excited to be playing with some of her black pudding. And it occurred to me that a Spanish tortilla would be pretty good with some rich, peppery black pudding nestling between the tender potatoes and soft eggs. Erm, yes please.
What I discovered is that this somewhat longer and more exact process of making Spanish tortilla is worth every last single extra second. It really did make the potatoes softer, silkier and just all round better. It tasted just like an authentic Spanish tortilla that you might devour anywhere in sunny Spain.
And the treasured black pudding strewn within it was just lovely. Not too rich, very well balanced and adding another peppery dimension that was a real treat. So, what I have learnt from all this is that you must make your tortilla in the true Spanish way and then break all the rules and throw in some black pudding!
Spanish Tortilla with Black Pudding
400g potatoes, peeled and sliced thinly
1 medium onion, chopped
150ml olive oil
100g black pudding, skinned & sliced (you could happily add more to taste)
5 eggs, lightly beaten
salad or other tapas dishes to serve
Heat the olive oil in a pan over a low heat and toss in the potatoes and the onions and season. Keep the heat low, partially cover them and let them sweat in the oil for 20 – 30 minutes – it really depends on how low you can keep the heat. Just braise them until they are cooked through and nearly falling apart but don’t let them get brown or crispy.
Meanwhile, heat a little olive oil in a non stick pan and fry your black pudding slices for just 2 minutes each side. They will colour and cook quickly. Remove, drain and keep to one side.
Once the potatoes are cooked, drain them, reserving the oil for use now and in the future. In a large bowl, mix together your potatoes, black pudding and beaten eggs.
Use a good tablespoon of your drained reserved olive oil and heat in a tortilla pan (mine is 20cm) then add your egg mixture, and cook on a medium heat for 4-5 minutes. It should be cooked at the edges and nearly set on the top as below when you need to flip it.
Then take a plate and invert the tortilla on to it and slide it back into the pan to cook the other side for 3-4 minutes. Leave it to stand for 10 minutes before serving. It’s lovely hot or cold.
As always, I am entering this recipe in to a couple of challenges. Firstly, the wonderful Made With Love Mondays hosted by Mark from Javelin Warrior’s Cookin w/Luv as this was made from scratch…
Also, I can add this to the Shop Local Blogging Challenge hosted by lovely Elizabeth from Elizabeth’s Kitchen Diary as the fabulous black pudding I used was sourced locally from my friends certified organic farm Enjouanisson.