44 The Times Magazine
- SPANISH TORTILLA
Serves 4
- 1 large onion, finely sliced
- 4 tbsp olive oil
- 400g waxy potatoes, halved, quartered and finely sliced
- 6 eggs
- Salt
- Sauté the onion in the oil in a large nonstick frying pan on
a low heat. You want it to be soft but not brown. This should take
about 15 minutes. - Add the sliced potatoes to the same pan, cover and cook for another
15 minutes until they are soft. - In a small bowl, beat the eggs, season with salt and pour them into
the pan with the onion and potato. Cover with a lid. - Leave the tortilla to cook gently for 20 minutes. When the edges are
golden and the top is set except for the middle, it’s time to flip it. - Turn out the tortilla onto a big plate – larger than the frying
pan. Slide the tortilla back into the pan to cook the other side for
another 5 minutes. - Turn it out again onto a large clean plate. Leave to cool, then
slice and enjoy. - BAKED EGGS AND BLACK BEANS WITH SALSA VERDE
Serves 4
- 2 tbsp olive oil • 1 large red onion, finely chopped • 2 garlic cloves,
crushed • 2 celery sticks, finely chopped • 2 red peppers, finely
chopped • 1 red chilli • 2 tsp smoked paprika • 2 x 400g tins of
black beans • 4 eggs
For the salsa verde - 1 garlic clove, crushed • 1 shallot, finely chopped • 1 tbsp capers
- 1 tbsp Dijon mustard • 25g fresh coriander leaves • 25g fresh basil
leaves • Handful of fresh mint • Zest and juice of 1 lime - 150ml olive oil • Salt and pepper
To serve - 4 tortilla wraps or flatbreads, warmed
- First make the salsa verde. Put all the ingredients in a food processor
and blend until smooth. Season to taste and store in a jar in the fridge.
2. In a large frying pan with a lid, heat the oil and cook the onion
until soft. Add the garlic, celery, peppers, chilli and paprika and cook
for 10 minutes until soft. - Stir in the beans and simmer for another 10 minutes. Remove from
the heat and season. - Make four wells in the mix and crack in the eggs. Cover the pan and
put over a medium heat for 5 minutes until the eggs have cooked. - Divide into 4, top with salsa verde and serve with tortillas or flatbread.