I’ve been a fan of these since a visit to stay with a fairly well to do family in Spain back in 1977. Their cook would make them every day and they could be eaten hot or cold, had a slight sweetness (from the caramelised onion) and if got right, kept a tiny bit of runny yolk.
I’ve taken to making them here having had a nice one again when visiting Spain just before the Covid crisis arrived.
This guy keeps it fairly simple.
You start out with finely chopped potatoes (3) and onion (1)
You need 500mL of hot oil & to put the onion in first
Then add the potato and fry stirring occasionally for 15 minutes
Meanwhile break eggs into a bowl.
The drained potato onion mix is stirred into the egg with a little seasoning and allowed to rest for 15-20 minutes.
Then poured into a hot pan and fried, hot for a minute then on a lower heat for 1 min 30 before turning over and given the same on the other side.
Turned out onto a plate
Here with a bit of ratatouille & brocolli although it’ll go with anything & is just as nice eaten cold the next day.
I was using quite a large diameter pan so this was a little thinner than it can be but it really is delicious & pretty easy to do. Another for the ‘food of the gods’ category imho.
