Behind the giant mortadella and the piece of langoustines which caused (a lot) talk on the evening of the inauguration of the Galeries Lafayette Champs-Elysées, but also about the best caterings of fashion evenings, Laila Gohar is a UFO of the food scene. Imagining an anthology of ephemeral edible works, she takes advantage of the arrival of sunny days to unveil recipes on Instagram. Including that of the tortilla to discover here.
Laila Gohar’s homemade tortilla recipe
Laila Gohar: “Spanish tortilla is one of my favorite dishes to eat and make. Here is my recipe immortalized by Adrianna glaviano and Reform in my studio. ”
-650 gr of potatoes
-2 yellow onions
-2 tablespoons of olive oil
-2 bay leaves
Beat the eggs in a bowl for a few minutes. The goal is to make them lather. Add two pinches of salt before setting the bowl aside. Peel the potatoes and cut them into small strips of equal size. I personally insert the knife into each of them, before cutting on the other side. When their edges are a bit jagged, I find it makes them taste better when cooked. But you can also make them more simply in thin strips. Chop the onions. Add olive oil to a non-stick skillet. When the oil is hot, add the potatoes, onions, bay leaf and more salt. Cook for 25 minutes until the potatoes are tender but not crumbly. When this is the case, remove the oil and keep it aside (it can be used for other preparations in place of the usual olive oil). Beat the eggs again for a minute. Then mix the two: eggs and potatoes. Mix firmly, manhandle the potatoes a little to make the tortilla creamy, then cover the bowl and let it rest for 1 hour. Add two tablespoons of olive oil to a skillet over medium heat. Once hot, pour the mixture. Use a spatula to mark the outlines of the tortilla. Cook for 7 minutes until golden brown. Then turn it over, even if it doesn’t look fully cooked. A good tortilla is tender.