Spanish Tortilla with Chorizo

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Spanish Tortilla with Chorizo
Main ingredients
  • Vegetables
Ingredients
Method

Ingredients

  • 3 tablespoon Spanish olive oil
  • 400g white potatoes, cut into 0.5cm thick slices, rinsed of starch and dried
  • 1 white Spanish onion, chopped
  • 115g Spanish chorizo, diced into small pieces
  • 1 red pepper, deseeded and diced into small pieces
  • 6 large eggs
  • 6 large eggs
  • 1 teaspoon mixed dried Mediterranean herbs
  • ½ teaspoon salt
  • ½ teaspoon coarse ground pepper

  • Method

  • 1
    Heat 2 tablespoons of the olive oil in the pan and add the sliced potatoes and onions. Cook over a low heat for around 20 minutes until the potatoes are just tender, turning occasionally to prevent over-browning. Cover the pan with a lid, plate or foil during cooking.
  • 2
    Remove the potatoes and onions from the pan onto a plate.
  • 3
    Heat the remaining 1 tablespoon of olive oil in the pan, add the chorizo and fry for 2-3 minutes, stir in the chopped peppers cook for a further 2 minutes.
  • 4
    Return the cooked potatoes and onions to the pan and combine with the chorizo and peppers
  • 5
    Beat the eggs with the herbs, salt and pepper. Pour into the pan, gently moving the contents to allow the eggs to combine. Cook over a low heat for 3-4 minutes to brown the base.
  • 6
    Place the pan under a pre-heated grill a minimum of 5cm from the heat source and cook for 3-5 minutes until the top is golden and the centre of the tortilla is set.
  • 7
    Grip the handle with a heat-proof cloth, place a plate or board over the top of the pan and invert to release the tortilla. Serve warm or cold. For tapas, cool the tortilla before cutting into cubes.
  • 8
    Cook's notes: For a spicy flavour choose a variety of chorizo called ?picante? which is made with a fiery chilli.