GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Tortilla


You'll need

80ml (1/3 cup) extra-virgin olive oil 1 onion, sliced 6 eggs ½ kg boiled potatoes, thinly sliced 1 tsp sweet paprika 6 Piquillo peppers, drained

Method

  • 01
  • To make tortilla, heat 60ml (1/4 cup) olive oil in a 25cm non-stick frying pan over medium heat, add onion and sauté for 3-5 minutes or until softened. Using a slotted spoon transfer to a small bowl, leaving any residual oil in the frying pan.
  • 02
  • Meanwhile, lightly beat the eggs in a large bowl and season generously with sea salt and freshly ground black pepper. Add potatoes, onions and paprika and combine well. Let mixture marinate for a couple of hours in the refrigerator, preferably overnight. Remove tortilla mixture from refrigerator 30 minutes before planning to cook it.
  • 03
  • To make tortilla, heat the frying pan again, adding remaining 1 tbsp olive oil, over medium heat. When oil begins to smoke slightly, add tortilla mixture to pan, shaking pan vigorously so that egg mixture amalgamates in bottom of pan. Reduce heat and cook for 4-5 minutes or until mixture all but sets. Place a plate over the frying pan and carefully invert the frying pan so that tortilla is on plate uncooked side down. Return frying pan to heat, carefully slide tortilla back in and cook for a further 4-5 minutes until tortilla is firm to the touch.
  • 04
  • Transfer to a serving plate and allow to cool before serving. Cut into wedges and serve with Piquillo peppers and alioli if desired.
Note See our recipe for Arroz a Banda to make your own alioli.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×