Don't be thrown by the amount because one boatie pan will feed four people.
We have classified this recipe as 'easy' because it is.
One bottle of Rioja (pronounced reeokka) for drinking whilst cooking and one bottle of Rioja for eating with the tortilla.
|Spanish Tortilla (Brimble style)|
1 large onion
2 cloves of garlic
lump of mozarella or any cheese that's available
Some Chorizo (pronounced toreezo)
Sprinkle of Italian herbs or Spanish herbs, well any herbs really. Actually herbs are optional
This recipe is best made after drinking at least a couple of beers and half a bottle of Rioja
Fry the onions and garlic in a dash of olive oil. Thinly slice the potatoes and when the onions are half cooked throw in the potatoes. Keep frying until the potatoes are cooked. Whisk up the eggs, add some Italian seasoning and salt and pepper. Add the egg mixture to the pan and carry on frying on low heat until the eggs are cooked - takes quite a long time but providing low heat it doesn't seem to burn. Before the egg mix at the top has cooked slice tomatoes and cheese and lay on top. Carry on cooking for another 5 minutes or so and then finish off under the grill until the top is golden brown and the tomatoes are piping hot. Yummy.
Whilst you're cooking this meal the combined effects of a snifter of drink and the lovely aromas of garlic, olive oil, potatoes and onions are likely to get the old saliva glands working overtime. So avoid leaning over the boatie pan and looking down or run the risk of dribbling in the food. Not a big problem unless spotted by crew members. If this happens and you have not been seen do not mention to crew.