Saffron Potato Tortilla

Serves: 6-8

INGREDIENTS

4 very large starchy potatoes, peeled
1 onion, peeled
1½ cups olive oil
2 cloves garlic, peeled and crushed
8 eggs
50 gram can or bottle anchovies, well drained
4-5 threads saffron
150 grams crumbled sheep's feta
½ cup toasted pinenuts
½ cup grated fresh Parmesan cheese

These thick egg and potato omelettes are truly a part of the Spanish each repertoire in tapas bars. Wholesome and filling, they are also super tasty.

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METHOD

1.  Cut the potatoes and onion into 3mm thick slices.

2.  Heat the olive oil in a large heavy-based frying pan, add the potato and onion slices and cook them for about 7-10 minutes. They should not brown, but rather cook in the olive oil. Just befor they're cooked, add the garlic. Transfer the potatoes and onion to a colander and allow them to drain well. (You can reuse any leftover oil for pan-frying).

3.  Beat the eggs, anchovies and saffron together in a food processor until well mixed. Season well with plenty of ground black pepper.

4.  Lightly grease a 23cm cake tin and line with paper to ensure none of the egg mixture can seep out.

5.  Pour in about a third of the egg mixture and arrange half of the potato, onion slices, feta cheese and pinenuts in the egg mixture. Repeat with another of each layer and then finish with a layer of egg mixture. Press the potatoes and onions down so that they are well submerged in the egg. Sprinkle the Parmesan cheese on top.

6.  Bake at 180ºC for 40 minutes or until golden brown and the egg mixture has firmly set. Cut into wedges and serve warm on large plates with slices of poached quince or a spoonful of quince paste, a green salad and plenty of crusy bread.