Prawn pil pil tortilla
A proper Spanish tortilla is always a little oozy in the centre, so take it out of the pan before it is fully set.
Serves 2 (or 4 as a tapa)
olive oil 200ml
onion 1 medium, finely sliced
red-skinned potatoes 400g, peeled and finely sliced
saffron strands a tiny pinch
free-range eggs 4 large
extra virgin olive oil 75ml
garlic 2 cloves, finely sliced
chilli flakes a good pinch
smoked pimenton a pinch
raw prawns 200g
flat-leaf parsley 2 tbsp, finely chopped
Heat the olive oil in a 18-20cm non-stick frying pan, then add the onion and potatoes and cook very gently for 10 minutes, until the potatoes are just tender.
Pour 1 tablespoon of hot water over the saffron and let it stand for 5 minutes, then beat it in a jug with the eggs and plenty of seasoning. Drain the potatoes and onion (reserve the oil), and while still warm toss together with the egg mixture.
Next, add 2 tablespoons of the oil back to the pan and, over a medium heat, pour in the egg and potato mixture. Jiggle until it starts to set around the edges then reduce the heat to low and cook for 5-6 minutes until it is almost but not quite set.
Meanwhile, heat the extra virgin olive oil in a second pan over a low heat and gently infuse the garlic, chilli flakes and pimenton for 3-4 minutes.
Invert the frying pan and tip the tortilla on to a flat board, then quickly slide it back into the pan – it might ooze a little, but don’t worry as it will reform once you get it back in the pan. Place back on the heat and, with a spatula, tuck the edges of the tortilla back under themselves to create the classic rounded edge. Continue to cook for 3-4 minutes more.
Increase the heat of the pan with the infused extra virgin olive oil to medium high, add the prawns and cook until they are pink all over (this should take 2-3 minutes). Add the parsley and season.
Turn the tortilla on to a plate, spoon over the pil pil prawns and serve.
REFERENCE: THE GUARDIAN - The Observer.
PHOTOGRAPHY: Romas Foord/The Observer
