This recipe from La Paella is based on a classic Italian dish, frittata di maccheroni, adapted here to make a Spanish version of tortilla. It can be served as a light lunch or supper dish with alioli and salad, or cut into bite-size pieces and served with romesco sauce, as tapas.
200g fideo noodles or vermicelli in short lengths
50ml olive oil
1 onion, finely chopped
2 garlic cloves, crushed
½ teaspoon smoked paprika
2 eggs, beaten
50g Manchego, finely grated, plus extra to serve
2 tablespoons freshly chopped flat-leaf parsley
alioli to serve
Bring a medium saucepan of lightly salted water to the boil, add the noodles and cook for 3–4 minutes, until al dente. Drain well, refresh under cold water and drain again. Place in a large bowl and set aside.
Meanwhile, heat half of the oil in a 22-cm frying pan over a medium heat. Fry the onion, garlic, paprika and a little salt for 10 minutes, until soft and golden, then add to the bowl of noodles with the eggs, cheese and parsley. Stir well until everything is evenly mixed.
Add the remaining oil to the pan and, when hot, pour in the noodle and egg mixture. Cook over a high heat for 10 minutes, then gently flip over and cook for a further 6–8 minutes, until set. Cut the tortilla in the pan or gently tip it out onto a wooden board and let cool before cutting. Serve with alioli and a sprinkling of Manchego.