"Spain’s famed tortilla is a layered omelette made from potato, egg and olive oil. Ideal for breakfast, brunch or as a light lunch, the tortilla is robust to hold its own with La Motte’s 2023 Franschhoek Chardonnay. A topping of crispy bacon with a ball of creamy burrata makes for a tasty pairing to the potato. Serve the tortilla with fresh sourdough, a dressed herb salad and 2023 La Motte Chardonnay." - Recipe by Georgia East
Prep time: 25 mins /Cook time: 35 mins / Serves: 2
Ingredients:
- 3 large waxy potatoes, peeled
- 2 shallots or one small onion, peeled
- 100ml olive oil
- 8 eggs, beaten
- 1 tablespoon sage leaves, finely chopped
- Coarse ground sea salt and black pepper
- 4 slices of bacon, fried until crisp
- A ball of burrata, drained
- Fresh chives, to garnish
Method:
Halve and slice the potatoes into 1cm thick slices. Do the same with the onions. In a small non-stick frying pan, heat the olive oil over medium heat and add the potatoes and onions. Cook very gently, taking care not to brown the vegetables. Meanwhile, beat the eggs in a large bowl and add in the sage and salt and pepper. Once just soft, add the potatoes and onions to the eggs and stir gently to combine. Pour the egg and potato mixture back into the frying pan and cook over medium heat until just set – putting a lid on the frying speeds up this process and ensures an even set.
Place a dinner plate over the frying pan and carefully invert, shaking the pan slightly, to loosen the tortilla and tip it onto the plate. Carefully slide the tortilla back into the pan to brown the other side. Once cooked – usually about 8-10 minutes over medium heat – either serve the tortilla in the pan or transfer it on to a platter or serving board using the same inversion method.
Top the tortilla with crispy bacon, the burrata and chopped chives and serve immediately with fresh sourdough, a dressed herb salad and a beautiful glass of 2023 La Motte Chardonnay.
