Lisbon from Home #8: How we make our Tortilla.

We are not the only ones who cooks to kill time.

We’re asking Toronto chefs to show us what they cook up using basic pantry supplies while they self-isolate at home
Quarantine Kitchen by Tiffany Leigh Toronto Life, 28 March 2020
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Our menu in Kathmandu isn’t pretentious – the food is honest, well prepared and tasty based on the best ingredients available. That’s why our local Nepalese team still ranks among the 10 best eateries in Kathmandu.

I don’t know why – but yesterday I happened to fall upon the Tortilla recipe in Toronto Life: My tortilla is much better – was the first thought that hit. 

That’s not true – there are as many ways to make tortillas as Spanish Mamas in the kitchens around the world.

Mine is different. 

It’s a mash-up from hundreds of tortillas all over Spain since my first travels there as a kid back in the 60s and at least the same number of recipes. I just love a good tortilla.

In 2011 we opened Tings Tea Lounge in Kathmandu. After almost 10 years it’s still one of the most successful restaurants in its category. In 2021 we will start up Tings Tea Lounge here in Lisbon.

So I use the situation to work on the menu – I just play with food in the kitchen everyday. Since our guests here in Lisbon are the same as those who stays with us here in Kathmandu we will of course have the most popular menu items when we open in Graca. Like Tings Tortilla which I made a few days ago for lunch.

So why not use the coincidence and share my recipe.

It’s fast and easy to make. No matter where you live you can get the ingredients just around the corner… cheap. And by using best ingredients available you have one of the best dishes in the world. 

Hope you like it. 

Thomas

The recipe

This is maybe the easiest dish to make successfully. You only have to remember one thing: Like in other disheses the result depends on the quality of the ingredients. In our tortilla we only use potatoes, eggs, onion, garlic olive oil and salt & pepper.
This is maybe the easiest dish to make successfully. You only have to remember one thing: Like in other disheses the result depends on the quality of the ingredients. In our tortilla we only use potatoes, eggs, onion, garlic olive oil and salt & pepper.
We only uses new small potatoes. We don't peel them - only wash them and remove small dots etc. The we slice them i 3 mm slices on our mandolin.
We only uses new small potatoes. We don't peel them - only wash them and remove small dots etc. The we slice them i 3 mm slices on our mandolin.
First we fry the sliced onions (also o the mandoli) in a good and tasty olive oil until the start getting 'goldish.'
First we fry the sliced onions (also o the mandoli) in a good and tasty olive oil until the start getting 'goldish.'
Just before the onions are finished we add the thinly sliced garlic (again the mandolin) to fry the remaining time.
Just before the onions are finished we add the thinly sliced garlic (again the mandolin) to fry the remaining time.
Place a strainer above the sliced potatoes to reuse the tasty olive oil from the onions. Put the onions aside.
Place a strainer above the sliced potatoes to reuse the tasty olive oil from the onions. Put the onions aside.
Add more olive oil and add the potatoes and fry for a few seconds on high temperature - until the slices get crispy edges... . IMPORTANT: You only fry the potatoes to get the umami - they must must be almost raw! Add salt and pepper and put aside to cool down for a few minutes.
Add more olive oil and add the potatoes and fry for a few seconds on high temperature - until the slices get crispy edges... . IMPORTANT: You only fry the potatoes to get the umami - they must must be almost raw! Add salt and pepper and put aside to cool down for a few minutes.
While the potatoes cool down break you eggs in a bowl and mix them loosely together.
While the potatoes cool down break you eggs in a bowl and mix them loosely together.
When the potatoes are cooled down put then in the eggs and toss it all around until all slices are separated and covered with a thin layer of egg. Mix in the onions.
When the potatoes are cooled down put then in the eggs and toss it all around until all slices are separated and covered with a thin layer of egg. Mix in the onions.
Add a little more oil to the pan and add the egg+potatoes+onions mix on the pan.
Add a little more oil to the pan and add the egg+potatoes+onions mix on the pan.
Cook on medium heat until it's solid (it will be a little wet on the surface). Make sure that it doesn't stick to the pand by using a rubber schraber. Turn the omelet around and by using a lid (see below)
Cook on medium heat until it's solid (it will be a little wet on the surface). Make sure that it doesn't stick to the pand by using a rubber schraber. Turn the omelet around and by using a lid (see below)
You can serve the tortilla warm as a separate dish with a crispy salad - or cold (or lukewarm) as a tapas dish like in spain.
You can serve the tortilla warm as a separate dish with a crispy salad - or cold (or lukewarm) as a tapas dish like in spain.
See how all the thin potatoes slices are beautifully coated in a thin layer of eggs. Its almost art.
See how all the thin potatoes slices are beautifully coated in a thin layer of eggs. Its almost art.

Its easy to toss the tortilla 🙂

Don’t let the turning-the-tortilla-around frighten you. 

Just take a few precautions – mostly not to mess up the kitchen if something goes wrong.

See how easy it is  

Cover your hands in a kitchen towel and put a lid on the pan.
Cover your hands in a kitchen towel and put a lid on the pan.
Go to the basin in case you mess it all up. LOL
Go to the basin in case you mess it all up. LOL
Turn the pan upside down so you carry the tortilla in you right hand
Turn the pan upside down so you carry the tortilla in you right hand
This is why you have covered your hand. You don't burned from warm olive oil.
This is why you have covered your hand. You don't burned from warm olive oil.
Voila!
Voila!
Slip the piece of art back to the pan...
Slip the piece of art back to the pan...
... abd leave it for a few minutes on low heat while you do the esthetics.
... abd leave it for a few minutes on low heat while you do the esthetics.

CovidTings MenuTings RecipesTortilla

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Thomas Tingstrup

Blogger, Traveller and Food, Music & Literature lover. Founding partner of Tings Lisbon.

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