Crispy Corn Bread with Onion & Cabrales Recipe

Ingredients

• ¾ tsp salt
• 7 oz (200 g) cornflour
• 2 oz (60 g) flour
• ¾ fl oz (20 ml) warm mineral water
• 34 fl oz (1 L) olive oil

• 5¼ fl oz (150 ml) mild olive oil
• 4 medium onions, finely sliced
• 1 tbsp cream
• ¼ oz (5 g) Cabrales cheese (or any kind of blue cheese)
• pinch of salt
• 2 organic eggs

1. Mix together the salt with the two types of flour in a large bowl, and slowly add the warm water.
2. Mix well until it forms a smooth dough and leave to rest for 6 hours.
3. Make the topping by putting the 150 ml (5¼ fl oz) olive oil in a large frying pan and adding the onions. Fry them very gently over a low heat until they turn dark brown (this should take about two hours).
4. Divide the dough into small portions of about 20 g (¾oz), and stretch them out into circles of about 9 cm (3½in) in diameter.
5. Heat the 1 L (34 fl oz) olive oil in a large, high-sided, heavy-bottomed saucepan.
6. Fry the tortos in the oil, turning them to ensure that they are evenly cooked. Remove from the oil when puffed up and golden, and drain on kitchen paper.
7. In a separate saucepan, heat the cream, Cabrales cheese and pinch of salt together until they melt, and add to the caramelised onion.
8. Put the onion mixture in a small frying pan. Break the two eggs into the pan, and stir briskly over a medium heat to make smooth, creamy scrambled eggs.
9. Put a thin topping of the scrambled egg mixture on top of each torto and serve.