Earthy, fresh and slightly sweet, potato, garlic and thyme tortilla with caramelised fennel is the perfect Spanish-inspired addition for your table. This is a delicious side dish that’s guaranteed to please.
Potato, garlic and thyme tortilla with caramelised fennel
Ingredients
Tortilla
- 1 onion, chopped
- 4 sprigs fresh thyme leaves
- 2 garlic cloves, crushed
- 90ml olive oil
- 6 floury potatoes, peeled and thinly sliced with a vegetable peeler
- Maldon sea salt and freshly ground black pepper, to taste
- 6 large eggs, beaten
Caramelised fennel
- 125ml (½ cup) malt vinegar
- 45g brown sugar
- 500g baby fennel, trimmed and halved lengthways
- Maldon sea salt and freshly ground black pepper, to taste
- ½ red pepper, chopped, to serve
Instructions
Heat a large saucepan over mediumhigh heat and sauté the onion, thyme leaves and garlic in 80ml olive oil until the onion is soft and translucent, about 15 minutes. Reduce the heat to low, add the potatoes and fry, while stirring, until cooked, 15 – 30 minutes. Season while the mixture is still warm and add the eggs. Stir until everything is well combined.
Heat a separate non-stick frying pan, big enough to perfectly fit the mixture, on low heat and add the remaining 10ml olive oil. Add the potato mixture and fry while stirring, about 1 minute. Smooth the mixture by pressing it down with a wooden spoon to form the shape of the pan and fry until firm, about 10 minutes. Turn the tortilla out by clamping a flat lid or a plate on top and turning the pan upside down. Place the pan back on the heat and slide the tortilla back in to brown the opposite side, about 5 minutes. Let it cool completely in the pan.
For the caramelised fennel, heat the vinegar and sugar together in a separate frying pan over medium heat. Add the fennel and season. Cook until the fennel is caramelised and syrupy, about 10 minutes. Serve with the tortilla while both are still warm. Sprinkle with red pepper.
Notes
Cook's tip: If the fennel becomes too crystallised, stir in the juice of 1 lemon.
