This recipe for The Egg Award 2013 is from Cafebarge, Tarbert, Loch Fyne in Argyll, Scotland.
It's one of their most popular small dishes and is a Spanish tortilla.
Serves 2 or 3 as a tapas.
The Cafebarge used fresh free range eggs from High Bellochantuy Farm, Cambeltown in Argyll.
Maris Piper Potatoes (medium size, not 'chippers')
Eggs from High Bellochantuy, Kintyre
Salt and pepper
Peel and thinly slice potatoes. Put circa 2 inches of sunflower oil in a wok and bring to a low/medium heat. 'Poach' the potatoes in the oil until cooked but still quite firm (do not fry).
Remove potatoes, drain very thoroughly and refrigerate overnight.
Crack 3 or 4 eggs into a bowl and mix in approximately the same volume of the prepared potatoes.
Use a fork to mix thoroughly but do not whisk. Season with salt and pepper.
Heat the pan with a squirt of olive oil until just beginning to smoke. Pour in egg/potato mixture.
After a minute or two reduce heat to low. Shake the pan a little to stop the egg sticking. Lift and test the bottom of the egg with a fork to see if it is cooking (the top will still be very runny).
When satisfied that the bottom is cooked and forming a crust which will contain the runny mixture take a small plate, place the plate over the pan and, holding the plate firmly in place, smartly flip the egg mixture over so that the runny side is on the plate and the sealed side on the top.
Pour a little more olive oil into the pan and carefully slide the egg/potato mixture back into the pan, runny side down.
The pan is certainly the secret ingredient in this recipe. Cast iron, small enough and deep enough to contain the mixture in the right proportions. About 5 inches diameter.
Unsuitable for pregnant women or infants etc.