Published on October 14th, 2012 | by Gareth0
Potato and thyme Spanish tortilla
Waking up after a big night out generally means a hangover for most. Depending on what I have been drinking, my hangover can be just a simple dull headache; however a night on the lash with red wine or beers produces something far more sinister. We are talking anvil dropped on cranium headache, a suspicion that the beer monster has used my mouth as a potty and my stomach is churning like a rip at Bondi beach. In short it’s pretty unpleasant (begs the question why put yourself in the position in the first place).
So what to do? My stubborn attitude doesn’t permit me to hide under the covers like the living dead. I am also not a huge fan of the caffeine and painkillers solution. This means tackling the hangover by other means, and in my case its with food. Everyone has their sworn hangover busting favourites and I find looking at it scientifically helps (it makes feel clever for a start).
The reason for the craving of fat, sugar or carbs is because alcohol lowers the blood sugar level, leaving you hungry despite feeling ill. A fry up in the form of a full English breakfast used to be my best hangover cure (and still has its place), but if you want healthy or are already self-loathing it might not tick all the boxes.
Enter a solution from the Spaniards who are no slouches when it comes to partying. The Spanish tortilla is a breakfast and lunchtime snack served throughout Spain. Originally the food of the poor, it is simple, filling and can be made with anything from nettles to chorizo basically with whatever is in the pantry. Delicious hot or cold it is also a demon hangover slayer.
This tortilla recipe is made with potato, red onion, garlic and thyme. The carbs from the potato hit the mark and served with a generous pinch of paprika and a couple of fresh tomatoes it also delivers anti-oxidants to get you back on track.
The beauty of a tortilla is it requires minimal thought so its suited to post partying thought processing.
- Preparation time: 5 minutes
- Cooking time: 20 mins max
- Serves 4-6 or 2 greedy people
- 12 eggs
- 1 tblsp. fresh thyme leaves
- ½ red onion, peeled and finely sliced
- 1 large Desiree potato – peeled and finely sliced
- 1 clove garlic, minced
- 1 bay leaf
- 2 tbsp. olive oil
- Small knob of butter
- Paprika, salt and pepper
- Heat the oil in the pan and add the onion, potato and bay leaf.
- Cook over a low heat for 5 minutes.
- Add the garlic and cook for a few minutes until the potato is soft. Tip don’t let the potato or onion brown.
- Crack the eggs into a bowl and beat with the thyme, salt and pepper.
- Add the potato, onion and garlic to the eggs and give it a quick stir. Discard the bay leaf.
- Heat the pan up and add the butter. Once it has melted pour the egg, potato and onion mix into the pan.
- Cook for 1-2 minutes on a medium heat, using a wooden spoon draw the uncooked egg mix towards the centre of the tortilla. Round the edges of the tortilla with a spoon.
- Once the majority of the egg has cooked and no longer runny (don’t let it burn), you are ready to turn it over.
- The best way is to loosen the edges with a palette knife.
- Then place a pan lid (large enough to cover the tortilla) on top. Holding the lid like a plate turn the pan upside down. You should now have the tortilla on the lid with the bottom of the tortilla facing up. Slide it back into the pan (so the side that was previously on the bottom is now facing up) and cook for 1-2 minutes more.
- Let it stand for a few minutes to cool or pop in the fridge for later. Celeb Aussie-Spanish chef Frank Camorra recommends tightly wrapping the tortilla in plastic food wrap for 20 minutes once cooked though I haven’t personally tried this, yet.
- If you don’t feel confident enough to flip the tortilla and have a heat proof pan handle pop it under the grill to cook the top.
- Sprinkle a little paprika over the top (paprika goes surprisingly well with egg). Serve.