Tapas with Spanish Tortilla
For another F1 cook as part of the Spanish F1 Grand Prix weekend, we decided to do some Tapas. The majority was bought (from Basco Fine Foods) but I decided to make a Spanish Tortilla, fully cooked on the BBQ.
Preparation and Cook
Overall, this was a relatively straightforward cook. It uses relatively few ingredients and is really a case of getting the temperature right in your BBQ.
I typically set my cooks up for 2 zone cooking. For this cook, I was using the SNS Kettle with the Slow ‘n’ Sear, which really helps with this type of cook where you are looking to bake rather than directly grill.
Once the BBQ was up to the desired temperature I added the steel skillet and started the cooking process. I was tempted to add some extra wood chunks for this cook but am so glad I didn’t. For the most part, I use charcoal when cooking, and the smoke just from the charcoal really got taken on by the egg. I really liked that although my wife was less keen. Had I added a wood chunk I think it would have been far too much for this dish.
The other slight challenge was the flipping. The egg had stuck to the skillet slightly so I had to carefully use a fish slice to loosen the Spanish Tortilla before flipping it.
The Verdict
Cooking the Spanish Tortilla on the BBQ worked really well. The overall cook went great and I liked the smokiness of the finished Spanish Tortilla. I am not sure it would be to everyone’s taste but personally, I enjoyed it.
Spanish Tortilla (Tortilla Española)
Equipment
- SNS Kettle BBQ
- Cast-iron or Steel Skillet
- Green Olive Restaurant Grade Charcoal
Ingredients
- 500g New Potatoes
- 1 Onion (finely diced)
- 150 ml Olive Oil (extra-virgin)
- 3 tbsp Parsley
- 6 Eggs
Instructions
- Place your skillet onto the indirect side of the BBQ and add the Olive Oil.
- Cook for around 30 minutes with the lid on your BBQ, returning to give them a stir regularly.
- Once the potatoes have softened, strain the potatoes and onion through a colander into a large bowl, setting the strained Olive Oil aside.
- Beat the 6 eggs in a pouring jug, with some salt and pepper to season and place to one side.
- Add the skillet back onto the indirect side of the BBQ, and add the stained Olive Oil back into the skillet, followed by the Potato, Onion, Parsley and Egg.
- Mix well to the ingredients and evenly spread in the skillet, then pop the lid back on the BBQ and cook until set. I did rotate the skillet every few minutes to try to get an even cook.
- Once the Spanish Tortilla looks set, flip the tortilla and cook for a few more minutes before removing and serving.
