Patatas Bravas & Mini Tortilla's and Yorkshire pudding in Air Fryer

Patatas Bravas

When traveling around Spain this was a nice tapas , potato with sauce.

I thought the above video was a good way to get rid of some of my tomatoes for the sauce. It was also nice too, rather than just a tomato sauce.
I made a batch and split it into a number of pottles to freeze so that I can  have it at different times.
I also just used straight  mayonnaise as the other accompaniment.
The potatoes I just diced and sprayed with the canola oil and heated in air fryer at 200 deg C and for about 20 to 30 minutes. I had about 3 medium sized potatoes, so that filled up the basket.
Very nice snack and the sauce had a lot of flavour.

Mini Tortilla

When I make a tortilla I find that I have to eat it quickly, but I do get tired of it after a couple of days. I would be uncomfortable freezing the egg, so leave it in the fridge on an obvious shelf so that I try and eat it while it is still fresh. IO came up with the plan of making mini ones that I could have for breakfast using the Air Fryer.
After cooking a batch of potato and onion for tortillas I put them into a few containers. I had one in the fridge that I used this morning.
I heated the air fryer to 200 deg C with the potato and onion mix in the metal pie pot for about 3-5 minutes. Mixing 1 egg with salt and pepper I mixed the potato and onion with the egg and put it back into the pie dish and put it in the Air Fryer at 150 deg C for about 7-10 minutes, checking as I went.
The lower heat with the egg meant that the egg would be cooked through (a challenge I'm still managing for the Frittata).
It was nice and sweet from the caramelized onion and went well with the Ciabatta bread roll. Far more interesting than the hash brown.
I would use 2 eggs next time. I was concerned that it might overfill the dish.

I've also tried splitting the mix and cooking 2 batches. This makes them thinner and allows for the egg to be cooked through.
 Sort of works, I was a bit impatient and under-heated the potato/onion mix so it did not help cook the egg through.

Yorkshire pudding in air fryer

I made a batch and left it sitting overnight and tried it for breakfast with a cooked sausage in. A toad in the hole. It was a bit heavy and stodgy and  not really a breakfast item. I used a hand whisk, I didn't get it very airy.
Next time I wall use the column mixer to get it light and fluffy and try and have some with a roast meal.

I thought I'd try the mixture in the air fryer. I can only do one pie dish at a time, but the pudding mix which I had in the fridge for a couple of days worked fine. I was pleased with the result. 

I I turned them over near the end so that the bottom browned as well. I froze a few for later. Yet to be tested.

20th april 2020. lockdown still on. 

I made sausages yesterday and I thought of toad in the hole, so I need some yorkshire pudding. I onmly want a small toad in the hole at the moment, so I'll make some yorkshire puddings as well and feeze them. I'll follow the recipe below but I'll let it rest in the fridge for a while.

 

Tortillas la patatas

This one turned a little dry as I was not watching it enough. Its my fault, I zip into the living room and get engrossed on the computer and forget to check things.

I will try and use the kitchen timer more to keep me watching.

 I like the slightly runny centre. Its also good for re-heating later, its not as dry then.

Tortillas la patatas is a great snack and side dish as well as a good breakfast. Omar Allibhoy's video on how to make them is the one I follow: Simple, make sure you leave it runny in the middle so its not dry on later days Good for reheating and having with main meals.

I really enjoyed  Tortillas in Spain. I tried it once in Ireland and as I was working through my recipes I watched quite a few YouTube chef videos on how to make them but Omar Allibhoy's seems really good and straightforward, so I followed his version.
The first time I did it it came out dry, and I have since followed his recipe with more rigor to ensure it stays moist in the middle.
I heat it up for breakfast and its great, I also use it as a side to a meat dish if I have it available.
It can be a bit dry and bland if you overcook it, that is why under-cooking it helps with when you reheat it.
I did try to get fancy and add garlic to one of the batches, not a good idea. It overwhelmed the taste of the potatoes and eggs.
Frying pan size. I did try with a large pan initially, but it ended up a very shallow tortilla which was dry as it cooked through so quick. I now have a smaller frying pan and that allows the mixture to go right up to the rim, so is deep and the centre stays moist.
Ingredients:

• 500ml Olive oil (drain and reuse so have another bottle ready for that)
• 1 Onion, sliced thinly
• 3 large potatoes. I use Agria potatoes, but its also fine with new baby potatoes
• 6 eggs

Fry onion in olive oil in frying pan (large)
Then add thinly sliced potatoes (I use mandolin to slice the potatoes)
10-15 minutes on high to caramelized.  Stir potato and onion.
Break 6 eggs into a big bowl .
Then lift out  potato and onion and drain oil and drop into eggs and move around.
Add some salt.
Let rest for 10 to 15 minutes.
Then into small frying pan. On high for 1 minute, then low for 2 minutes.
Then use a plate and flip over and put raw side down. 1 minute high then 2 minutes low.
Touch it to test, see if it bounces.
Then eat.
The mixing of the potatoes and onions into the eggs and letting it rest does part of the cooking.