Cooking Recipes

How to make the best Spanish Tortilla by Brindisa

11th August 2021

This week, we have partnered with iconic restaurant and fine food company, Brindisa to inspire your very own Spanish feast. Here, the owners have shared the brand’s history and their very own Tortilla recipe. 

When Monika Linton founded Brindisa in 1988 it was really because of the disconnect between the culinary experiences she had enjoyed as a teacher in Catalunya and the general, very disparaging perception of Spanish food in the UK. Where most British tourists visited Spain on cheap package-holidays and ate cheap, package-holiday food, Monika discovered great restaurants and wonderful cheeses and a culture steeped in an understanding of local food. It led her to believe that, if she could source and import some of the high-quality foods she had encountered in Spain, she could find a market in the UK. This focus on quality and provenance has remained the underlying driver of Brindisa’s success over the subsequent three decades.

Slowly building an appreciative customer base of some of London’s most influential chefs, such as Alastair Little, Jeremy Lee and Rowleigh Leigh, and gradually finding a place in some of the country’s best retailers, Brindisa slowly built its reputation as the source of the best Spanish foods in the UK. The market has subsequently grown substantially, but Brindisa’s fundamental principles remain the same.

Here, the Brindisa founder shares their recipe for delicious and versatile Tortillas.  

Brindisa’s Spanish Tortilla Recipe

Serves 2

  • Ready in 45 mins
  • Preparation: 15 mins
  • Cooking: 30 mins

Ingredients

  • 2 potatoes
  • 2 Spanish onions
  • 6 eggs, free-range
  • vegetable oil, for deep-frying
  • olive oil
  • flaky sea salt

Method

  1. Finely slice the onion. Fry in plenty of extra virgin olive oil on a low heat for 5 minutes.
  2. Peel the potatoes and cut into very thin slices (about 3mm).
  3. Add the potato slices to the onion and fry on a low heat for a further 10-15 minutes, until caramelised.
  4. Drain the potato & onion and add to your beaten eggs whilst still warm.
  5. Let the egg, onion and potato mixture rest for 15 minutes (optional).
  6. Add some olive oil to a small frying pan and place over a medium heat. Add the tortilla mixture and cook until light brown underneath.
  7. Carefully flip over until both sides are golden in colour. Ideally you want the inside to remain a bit runny.
  8. Serve with alioli and a sprinkle of sea salt.

 

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