Ingredients
Serves 4-6
Spanish Potato and Pine Mushroom Omelette
1kg (2lb 4oz) floury potatoes
1 brown onion, finely diced
1 garlic clove, very finely chopped
1 litre (35 fl oz/ 4 cups) olive oil
150gms pine mushrooms.
8 eggs
Sea salt flakes
60ml (2 fl oz/ ¼ cup) olive oil, extra
Skewered White Anchovies with Palm Hearts
4 roma (plum) tomatoes, peeled, seeded and cut into 2cm (3/4 inch) chunks
1 tsp sweet smoked paprika
12 marinated white anchovies
1 handful flat-leaf (Italian) parsley
335g (11 ¾ oz) tinned palm hearts, cut into 2cm (3/4 inch) lengths
125g (4 ½ oz) tinned Spanish olives stuffed with anchovies
Extra virgin olive oil, to drizzle
Sea salt, to sprinkle
Method
Cut the potatoes into slices using a sharp knife and then cut into 1cm (½ inch) squares.
In a large heavy-based frying pan cook the potato, To do this, cover them with the olive oil and heat over high heat until the oil just starts to warm then reduce the heat to low–medium and cook for 30–35 minutes. You should only be able to see very fine bubbles occasionally – it should not be rapidly bubbling. The idea is to soften the large potatoes but not turn them into little chips. As the potato cooks, use the back of a large spoon to break them up into smaller pieces. After 30-35 minutes try a piece, it should be very soft to touch.
When done, put the potato mixture in a fine sieve and drain the oil. The oil can be strained and used another time.
Take the onion and slice thinly, place in a small pot with a tablespoon of olive oil, cook on low until soft and jam consistency.
In a separate pan place the sliced pine mushrooms with a drizzle of olive oil and garlic , sauté on medium heat until softened.
Meanwhile, in a large bowl gently whisk the eggs until smooth and mix in 1 teaspoon of salt. Reserve 185 ml ( 6 fl oz / ¾ cup) of the egg mixture in a separate bowl. Add the potato, onion, mushroom mixture to the egg mix in the bowl and briefly mix. Season with sea salt flakes to taste. Heat the extra olive oil in a 28cm (11¼ inch) non-stick frying pan over medium-high heat. Pour in the egg and potato mixture. As the mixture starts to thicken shake the pan in a circular motion – the edges should start to round.
Using a wooden spatula, start shaping the mixture into a thick disc that is rounded at the edges like a fat Frisbee. After 1 minute cover the frying pan with a plate or round flat tray, and quickly flip the plate and pan so the tortilla is on the plate. Gently slide the tortilla back into the pan, uncooked side down, and reduce the heat to low-medium.
Smooth out any imperfections in the cooked surface of the tortilla by pouring over a little of the reserved beaten egg and smoothing it in with a wooden spoon. Cover and cook for 2mins. Flip the tortilla again and repeat the smoothing process with some of the remaining beaten egg on the freshly exposed side. Cover and cook for a further 2 mins. Repeat the process then cover and cook for 2 mins.
Flip the tortilla, pour on any remaining egg mix, smooth, cover, and cook for 1 minute. Flip and cook, covered, for a further minute.
When done the tortilla should not be completely firm and should have a little wobble in it when you gently shake the pan. Remove from the heat and keep in the pan in a warm place for 5 minutes. Slide onto a plate and cover with a plastic wrap for 5 minutes. This allows the residual heat to set the remaining uncooked egg without the interior becoming rubbery.
Serve at room temperature.
Skewered White Anchovies with Palm Hearts
Dust the tomato chunks with the paprika. Drain the anchovies, reserving the marinade.
Place five whole fresh parsley leaves and a few slivers of sliced onion from the anchovy marinade on an anchovy then loop the fish over to form a horseshoe shape. Skewer a palm heart onto one end of a toothpick. Follow with the anchovy, a piece of tomato and finish off with a stuffed olive. Repeat with the remaining anchovies, palm hearts, tomato and olives. Drizzle with extra virgin olive oil and sprinkle with sea salt.
NB: Palm hearts are the young shoots of various types of palm, grown in Brazil. They look like segments of leek, but have a sharp taste, like tinned water chestnuts. Tinned palm hearts are available from gourmet or speciality food stores and delicatessens.