Name: The Ultimate Tortilla
Prep time: 25 min
Cook time: 15 min
Yield: 4
Ingredients: Vegetable or rapeseed oil to deep-fry; 750g floury potatoes (such as king edward or maris piper), peeled and quartered; 350g onions (3-4 onions; Nieves uses roscoff onions), finely sliced; 6-7 medium eggs; Ground white pepper; Olive oil for frying (you’ll need about 50ml); Herbs and/or mixed salad leaves to serve; For the ancho oil (optional); 200ml vegetable or rapeseed oil; 5 garlic cloves, peeled but kept whole; 1 ancho chilli, stalks and seeds removed, finely chopped; For the mojo verde (optional); 2 bunches spring onions, green parts only (save the white parts for a salad); 1 garlic clove; 100g extra-virgin olive oil (Nieves uses arbequina – see Know-how); 40ml sherry vinegar; 1 tsp ground cayenne pepper; 1 tsp cumin seeds; 60g coriander, leaves and stalks separated; For the skate wing (optional); 1 skate wing (around 350g), filleted and skinned (ask your fishmonger to do this – you should end up with 2 fillets, about 70g each); 1 garlic bulb, top sliced off; 1 dried red chilli, deseeded; About 200ml extra-virgin olive oil (or enough to cover the skate fillets – Nieves uses arbequina – see Know-how)

VMG Recipes