Alright folks, here's a tip if you are making the Spanish Tortilla.
Burn the sucker. That's right, you heard right. The few times I have tried making tortilla, I faced the sad fate of watching my creation crumble when I attempt to flip it. Can't finish it in the oven, or else it'll become an Italian Fritata.
So after some online research, the advice, as it turns out, is to cook all the ingredients first, take them all OUT of the pan and dunk them all into the egg. After which, let rip with the flame on the pan, until the pan is smoking, THEN put everything back in again.
The end result, is that the egg has a really nice crust that does not stick to the pan, and makes for easy flipping. Point to note though, when it's a big saucepan, the frigging tortilla is frigging heavy. Get help. I'm considering burning the other side as well, just to make sure that the tortilla is nicely sealed before service.
PS. bacon bits for salt is not enough, and if you're adding thyme, mix it all into the egg mixture.
PPS I'm wondering whether it's a good idea to add my usual fried egg condiment mix into the mixture. I'll try that next.
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