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India, Asia · Aloo Gobi (Spiced Potato and Cauliflower)

Aloo Gobi Tortilla Española (Spanish × Indian)

Potato and cauliflower slowly cooked in olive oil, scented with cumin, turmeric and smoked paprika, then set into a thick Spanish-style omelette.

ServingsServes 2
Total cooking time32 min
DifficultyMedium
About servingsFor young children, pregnant women, older people or anyone with a weakened immune system, cook the tortilla until the centre is fully set.

Method

  1. Peel the potatoes, quarter them lengthwise and slice 3 mm thick. Cut the cauliflower into small 1.5 cm florets and thinly slice the onion. Grate the ginger and finely slice the chili.

  2. Put most of the olive oil in a 20 cm non-stick pan with the potatoes, cauliflower, onion and part of the salt. Cook over medium-low heat for , turning now and then, so the vegetables gently poach in the oil. You are not browning them: the aim is a potato so soft a knife slides straight in.

    Add in this stepExtra virgin olive oil 2.4 tbspPotatoes 200 gCauliflower 120 gOnion 70 gSalt ½ tsp

    medium-low heat

  3. Add the cumin, ginger, chili, turmeric and smoked paprika and stir over medium heat for until fragrant. Tip into a sieve over a bowl to drain off the oil (keep it) and let the vegetables cool for a few minutes.

    Add in this stepCumin seeds ½ tspFresh ginger 5 gGreen chili ½Ground turmeric ¼ tspSmoked paprika ½ tsp

    medium heat

  4. Beat the eggs in a large bowl with the remaining salt and the cilantro, stir in the vegetables and leave for 5 minutes. The potatoes soak up some egg, which keeps the tortilla from falling apart.

    Add in this stepEggs 4Chopped cilantro 1½ tbspSalt ¼ tsp

  5. Wipe the pan, add the rest of the olive oil plus a little of the reserved oil and heat over medium-low heat. Pour in the egg mixture. For the first minute, gently push the edges towards the middle with a spatula, then cook for in total, shaking the pan now and then. It's ready to flip when the edges are set but the centre still wobbles.

    Add in this stepExtra virgin olive oil 0.6 tbsp

    medium-low heat

  6. Put a plate larger than the pan on top, hold the handle firmly and flip in one confident move so the tortilla lands on the plate (wear oven gloves; it's hot). Slide it back into the pan, tuck the edges round with the spatula and cook over medium-low heat for more. It's done when the centre feels springy and firm when pressed.

    medium-low heat

  7. Stir the grated garlic into the yogurt. Slide the tortilla onto a board, rest it 2 to 3 minutes, then cut into wedges and serve with the yogurt sauce. Good warm or at room temperature.

    Add in this stepPlain yogurt 80 gGarlic clove 1

Cook's tip

If flipping scares you, use an ovenproof pan and finish it in a 180 °C oven for 8 to 10 minutes instead of step 6. Slice the potatoes thinly or they won't cook evenly. Use the drained spiced oil for frying eggs the next day.

Cooking it at camp

Cook and cool the vegetables at home and pack them in a sealed tub in the cooler; at camp you only have to cook the eggs. Camp burners concentrate heat in the middle, so keep the flame low and rotate the pan. Keep eggs below 5 °C.