Food and Drink > Lancashire Recipes > Celebrity Recipes > Philippa James - Lancashire Tortilla

Philippa James - Lancashire Tortilla

The sort of dishes that Philippa loves to cook are quick, easy to make, family food using fresh local ingredients wherever possible. She made this Lancashire Tortilla at a demo' a while ago, and used local free-range farm eggs, Lancashire Crumbly Cheese, and fresh thyme from the garden, it went down so well, that she has been asked to make it at demo's, time and again!
It has become her 'signature dish', but it goes to prove, with great ingredients, you really can't go wrong!

What you need: Serves 2
4 medium free-range eggs
2 medium onions, finely sliced
2 par-boiled potatoes, medium sliced
50-100 gms favourite Lancashire cheese, crumbled or grated
Drop of milk
Knob of butter
Pinch of salt and freshly ground black pepper
Sprinkling of fresh herbs

What to do:
1. Gently sauté the onions in the butter, until soft and golden, but not browned.
2. Add the par-boiled potatoes to the pan, and mix together with the onions.
3. Warm through to finish cooking the potatoes.
4. In a jug, mix together the eggs, black pepper to taste, and a little milk to loosen the mixture. (Do not add salt at this stage as it can make the eggs rubbery.)
5. Turn the heat up under the pan, and add all the egg mixture, then turn the heat down to medium.
6. Resist the urge to fiddle at this point! Let the edges of the tortilla set, as it does, run the liquid mixture round the edges of the pan.
7. Although the edges of the tortilla will be virtually cooked, there will be pool of partially cooked egg, use a spatula to gently open the areas, letting the heat rise, and set the egg.
8. Add your favourite Lancashire cheese, you can add flavoured ones if you would like more depth of flavour, and you can vary the whole feel of the dish every time you make it by adding herbs to compliment, eg sun-dried tomato, or Chilli Lancashire cheese with torn basil leaves will give a Mediterranean flavour, where as Tasty Lancashire cheese and chopped parsley will give a more traditional finish! Allow the cheese to melt slightly, then fold in half, to serve. Add a sprinkling of salt, if needed.
9. Serve with dressed salad leaves, or for a more substantial supper, with baked beans and crusty bread.
10. This is a great 'base' dish, it can be altered really easily by adding other ingredients, mixed peppers with the onions, or for a non-veggie alternative, chopped bacon with the onion, or cooked prawns, or chicken! The possibilities, as they say, are endless!