Preparation Time: 10 minutes
Cooking Time: 20-25 minutes

You will need:

(serves 2-4)

1 cup olive oil
four large potatoes (peel and cut into small pieces about 2mm thick)
salt to taste
four large eggs
one large onion, thinly sliced (optional, but I always add it as I love the taste)

1. Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don’t stick. Alternate layers of potato and onion.
2. Cook slowly, over medium heat. Do not fry or the potatoes will be cooked on the outside but raw in the middle. Turn occasionally until potatoes are tender, but not brown yet. They must be loose, not stuck together.
3. Beat the eggs in a large bowl with a fork.
4. Add salt to taste.
5. Drain potatoes.
6. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes.
7. Heat 2 tbsps of the oil in large skillet over high heat. Add potato-egg mixture, spreading quickly.
8. Lower the heat to medium-high. Shake the pan to prevent any sticking (essential step!) When the potatoes start to brown but the egg on top is still runny and uncooked, put a plate on top of the skillet and flip to cook the other side. At this point add another tbsp of oil.
9. Brown the tortilla on the other side. You can flip it three or four times to give it a nice uniform golden brown colour.

Serve hot or cold, it’s delicious either way. I tend to prefer hot, with a slice of french bread. Mmmmmmmmm.

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Peel the tomatoes, cut the tomatoes peel in a cross shape and put them inside boiling water for a minute. Blanch them. Get them out and peel them off. Cut the tomatoes in quarters and remove the pits. Peel the cucumber and cut it into dices. Peel the onion and cut it in thin pieces. Chop the garlick and if it smells too much just cover it up and hide it in the fridge or freezer and you will have none of such fragrances in the house. Peel and cut the peppers in slices. Inside a bowl, cut the crumbs of bread into pieces and mix them up with the olive oil and the vinegar. Pour inside a bowl all the vegetables and add the bread together with the vinegar and the olive oil. Mix up until having an homogeneous mixture. Put this mixture inside a recipient and remove the liquid. Add salt and black pepper. Put it inside the fridge for one hour before serving. Serve the Gazpacho very fresh with desired garnishes (serran ham, chopped onion, chopped hard-cooked egg and/or chopped green pepper). If you like, you can add it more olive oil, spring onion and pepper.

This recipe comes from spanishflavours.com

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