Tuesday, 25 August 2009

At Home: Spanish tortilla

The main ingredient in an authentic Spanish tortilla is patience. And without doubt, the best recipe is Sam and Sam Clark's in the Moro Cookbook. I've made it endless times, but always forget to take a picture of it sliced - rest assured it is dense and moreish.

I've recently cooked for two parties of 30 or so, and had to quickly grasp which dishes would be crowd pleasers. Tortilla is ideal: you can make it a day or two ahead, and slice it into cute cake-like slivers to accompany meat and salads.

Two rules: PLEASE don't skimp on the oil! Tortilla was never meant to be, and is never going to be, a low-fat dish. Enjoy it in small portions if you're counting the calories. And, cook the onions as slowly as you can, for as long as you can. Revealing that elusive intense sweetness is key.

While I'm on the subject of parties, other crowd pleasers include: brownies, made ahead and cut into cubes, topped with whipped cream and a berry/edible gold stars; saffron pilaf with pistachios and roasted squash; teriyaki-marinated chicken wings, baked in the oven; parmesan biscuits; a great big platter of Neal's Yard cheese.

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