Makes a great brunch or evening snack! Can be served warm or cool.
Preparation Time: 15 min
Cooking Time: 15 min
For the tortilla
fresh parsley, minced, or dried parsley
freshly ground black pepper
red chilli flakes
For the sauce
red chilli or Tabasco sauce
large flat plate
1 Peel the potatoes and chop them into cubes. In a pressure cooker, add potatoes, salt, and pepper, and cover with water. Cook for 2-3 whistles.
2 Beat eggs in a large mixing bowl and add salt, pepper, and chilli flakes.
3 When potatoes are soft and pliant, strain them in a colander. Mash the potatoes into a smooth paste using a potato masher and later mixing with hands.
4 Add potatoes to the bowl containing beaten eggs. Mix well and whisk further to obtain a paste-like consistency. Add parsley. Adjust salt and pepper to taste.
5 Add a little olive oil to the deep pan and spread over bottom and sides. Once hot, pour the tortilla mix and spread evenly over the entire pan. The smaller the pan, the thicker the tortilla. Do not make the tortilla thin: it should have a cake-like thickness.
6 Cook on low until sides of the tortilla begin to brown. Shake the pan lightly every few minutes to ensure the tortilla mix does not stick to the bottom of the pan. The tortilla should begin to transform from paste-like to cake-like.
7 Turn the heat down and remove the pan from the stove. When cool enough, cover the pan with a large plate and turn over. The tortilla should plop onto the plate. The plate can be brushed lightly with olive oil so that the tortilla does not stick. Slide the tortilla back onto the pan and cook the same way until sides brown.
8 The tortilla may need to be turned over twice if it is thick. Stick a fork or toothpick in the center and sides to check if the tortilla is done. If the toothpick comes out clean, it is ready.
9 Flip the tortilla on to a large plate, as described earlier. Cut into slices. The tortilla should have a consistent texture within. Serve with a mix of tomato/red chilli/Tabasco sauce and garlic sauce.