Celebrity square meals #44: 'Spanish tortilla' by the composer Richard Rodney Bennett
Serves 4 or more
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Your support makes all the difference.I often cook, and I do like to tinker with recipes until I get things just right. I wouldn't say I take it too seriously, but I do type out the recipes so I can send them to friends. This one's a favourite - it's a sort of Spanish tortilla. The leftovers are divine, straight from the fridge.
6 large eggs
2 onions
4-5 large potatoes
Olive oil
Salt and pepper
A pinch of cayenne
A good handful of spinach (optional)
A dozen mushrooms (optional)
A couple of handfuls of peas (optional)
A couple of rashers of bacon, chopped (optional)
Peel and chop the potatoes into slices a quarter of an inch thick, then halve or quarter the slices. Add them gently to a pan with a generous amount of olive oil. Turn frequently; don't let them brown. They should be soft, with no bite. This will take 12-15 minutes.
Meanwhile, chop the other vegetables and add to the pan at an appropriate time, so that all is ready together. Slide the veg into a bowl.
In a smaller bowl, beat the eggs, season and add the cayenne. Let the vegies cool, or they scramble the egg.
Return the pan to a medium heat. Mix the eggs and veg and pour into the pan. When there is a little runny egg on top, lift the edges to let it run underneath.
Slide it on to a dinner plate, and using another on top, turn the tortilla over. Slide back into the pan for 3 minutes. Then leave on a plate until tepid, cut into wedges, and serve with a green salad.
Richard Rodney Bennett performs with Claire Martin at Pizza on the Park, 11 Knightsbridge, London SW1, Tues-Sat until 16 October. For tickets call 020-7235 5273
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