WHAT YOU DO
Step 1. To make the allioli, crack the egg into a Pyrex jug, then add the garlic, a pinch of salt and 250ml of the olive oil. Blend until nice and smooth.
Step 2. Now this is the hard part. You may find that you need to try this a few times as it can be tricky, but don’t despair. While still blending (don’t stop!), slowly – very slowly, little by little – we’re talking drop by drop here – add the rest of the oil. The key words here are very slowly so as not to ‘break’ the allioli.
Step 3. Keep blending until it’s all combined. If it does split, start again. You’ll eventually get it! Promise.
Step 2. Preheat the oven to 180C, and butter and flour the cake tin.
Step 3. To make the tortilla, rinse the potato chunks in cold water. Drain and pat dry, then season with salt.
Step 4. Heat the oil in a large frying pan over a low heat (roughly 6cm deep to cover the potatoes). Add the potatoes first, then add the onion straight after and cook until soft, not crispy – usually about 15 minutes.
Step 5. Using a slotted spoon to drain off any excess oil, transfer the potatoes and onion into a large bowl and season with salt. Stir in the beaten eggs along with another pinch of salt.
Step 6. Lightly coat the base and sides of a deep, 21cm diameter frying pan in oil, then put the pan over a medium heat. Have a plate that’s the same size as your pan handy too.
Step 7. Pour the egg, potato and onion mixture into the heated pan. Cook on a high heat for 30 seconds if you like it gooey or 1–2 minutes for a firmer tortilla, until you see the sides of the tortilla pulling away from the edges of the pan. Put the plate on top of the pan and carefully flip the tortilla onto the plate, then slide it back into the pan so that the side that was on the bottom of the pan is now on top.
Step 8. Repeat one more time if you prefer a gooey finish or four times for a firmer tortilla, cooking each side for 15–20 seconds. How long you cook the tortilla for depends on how dry or gooey you like the centre to be – check by pressing the middle of the tortilla.
Step 9. When you’re happy, slide the tortilla onto a plate. When ready to devour, cut into wedges and serve with allioli.
Recipe extracted from Tapas by Anna Cabrera and Vanessa Murphy, published by Blasta Books (blastabooks.com), RRP €15. Illustration by Nicky Hooper
