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    Saffron Tortilla

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    Saffron Tortilla

    This tortilla, filled with al dente slices of potato and meltingly soft onion, is given a delicate twist with the addition of saffron. This tapa can be prepared in advance and is best served at room temperature.

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes, plus cooling
    • Total time: 55 minutes, plus cooling 55 minutes

    Serves: 4 - 6


    • 300g Charlotte or other waxy potatoes, scrubbed and cut into 5mm slices
    • 2 tbsp olive oil
    • 1 medium onion, finely sliced
    • 6 medium eggs
    • Pinch of saffron, steeped in 1 tbsp freshly boiled water
    • Salt and freshly ground pepper


    1. Bring a pan of salted water to the boil then add the sliced potatoes, bring back to the boil and simmer for 8 minutes. Drain.
    2. Heat 1 tbsp of the oil in a frying pan, around 25cm in diameter, over a medium heat. Add the potato slices and cook until golden - about 10 minutes. Remove from the pan, add the remaining 1 tbsp oil and reduce the heat slightly. Add the onion and cook for 10 minutes until soft but not coloured.
    3. Lightly beat the eggs, add the saffron strands along with the steeping liquid, and season.
    4. Return the potato slices to the pan with the onions and stir to mix. Pour in the beaten eggs and cook over a low heat until set and golden on the base. Once set, loosen the tortilla around the edges with a spatula. Put a large plate over the pan, tip the pan upside down, so that the tortilla falls on to the plate, then slide the tortilla back into the pan, uncooked side down, and cook for a further few minutes until golden on the other side. Transfer to a plate and cut into squares. Serve warm or at room temperature.

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