Recipe 28 ➺ Frank Camorra
Tortilla de Patatas
Good oil. Proper salt. Something seasonal from the market. In the hands of Frank Camorra, that’s more than enough. Catalan by birth, Melbourne by way of everything else, he’s spent the better part of two decades feeding this city a version of Spain that's pretty hard to resist. And if Frank is the king, then MoVida is his castle. An institution in the heart of Melbourne, its four walls holding you in a welcome illusion—you’ve somehow landed on Spanish soil for just a while. This month, he's sending you home with Tortilla de Patatas. Consider us rich in simple pleasures.
Ingredients & Method
Serves 4
INGREDIENTS
1.2kg Desiree potatoes
1 litre olive oil, for cooking
1 large brown onion, diced
12 large eggs
Salt
60ml olive oil
INGREDIENTS
1.2kg Desiree potatoes
1 litre olive oil, for cooking
1 large brown onion, diced
12 large eggs
Salt
60ml olive oil
METHOD
Peel the potatoes and cut into 1cm cubes. Heat the olive oil in a wide, deep, heavy-bottomed pan over medium heat until just warm. Add the potatoes and onion, then cook over low–medium heat for 20 minutes. The oil should be gently bubbling, but not frying.
Cook gently—the potatoes should be soft without taking on colour. Crack the eggs into a bowl and beat with a pinch of salt.
Drain the potatoes and onion, season lightly with salt, and allow to cool. Add to the eggs and gently mix.
In a 27cm non-stick frying pan, heat 60ml olive oil over high heat. Once hot, pour in the potato and egg mixture. Mix well with a plastic spatula for 30 seconds.
Reduce the heat to medium. Lightly break up the potatoes with the spatula and run it around the sides of the tortilla to form the edges. Cook for 3-4 minutes.
Place a large plate over the pan, then carefully flip the tortilla onto the plate. Slide the uncooked side back into the pan. Cook for another 3–4 minutes over medium heat, using the plate as a lid. The tortilla should be lightly browned and almost cooked through, with a slightly soft, moist centre.
Remove the plate. Place a clean plate over the pan and flip the tortilla out onto it. Cover with plastic wrap and rest for 15 minutes to allow the latent heat to finish the cooking.
Slice and serve.
Peel the potatoes and cut into 1cm cubes. Heat the olive oil in a wide, deep, heavy-bottomed pan over medium heat until just warm. Add the potatoes and onion, then cook over low–medium heat for 20 minutes. The oil should be gently bubbling, but not frying.
Cook gently—the potatoes should be soft without taking on colour. Crack the eggs into a bowl and beat with a pinch of salt.
Drain the potatoes and onion, season lightly with salt, and allow to cool. Add to the eggs and gently mix.
In a 27cm non-stick frying pan, heat 60ml olive oil over high heat. Once hot, pour in the potato and egg mixture. Mix well with a plastic spatula for 30 seconds.
Reduce the heat to medium. Lightly break up the potatoes with the spatula and run it around the sides of the tortilla to form the edges. Cook for 3-4 minutes.
Place a large plate over the pan, then carefully flip the tortilla onto the plate. Slide the uncooked side back into the pan. Cook for another 3–4 minutes over medium heat, using the plate as a lid. The tortilla should be lightly browned and almost cooked through, with a slightly soft, moist centre.
Remove the plate. Place a clean plate over the pan and flip the tortilla out onto it. Cover with plastic wrap and rest for 15 minutes to allow the latent heat to finish the cooking.
Slice and serve.
WINE PAIRINGS
Golden and comforting, this Spanish staple lends itself to plenty of pairings, but we’ve opted for an all-Spanish lineup that leans into freshness and texture.