Saturday, 1 October 2011

Spanish Tortilla with Chorizo

This dish brings back lots of good memories of spending the summers in Malaga in Spain, 'learning Spanish' but really spending most of the day chilling on the beach! ;-) In the beginning I didn't have many Spanish words to say to my adopted family about what food I did/didn't like so when Spanish Tortilla was served I was always a very happy girl!

These potatoes came from my Mum's garden again, I am hoping she will send me on some photos so I can show you. Every few days she just passes me a lucky dip bag with lots of different veggies to use!

Serves - 5-6 as a main meal or 8 as tapa size

Ingredients
6-7 medium potatoes, peeled
1 onion, diced
5 large eggs
120g chorizo,skinned and sliced
2 tbsp olive oil
salt & a generous amount of freshly ground black pepper


Method
Cut the peeled potatoes in 1/2 lenthways and then cut into slices, approximately the width of a €2 coin. Season with a good bit of salt.

Heat 2 tbsp olive oil, add the diced onion and sauté for a few minutes until softened.

Add the chorizo and continue to cook until the chorizo becomes nice and crispy on the outside.

Add the potatoes and give the pan a good mix around until the onion and chorizo are evenly mixed.
Turn down the heat and cover the pan with a lid and cook for 10 minutes.

While the tortilla is cooking, preheat the oven to 200C.

When the 10 minutes is up give the mixture another good stir around, put the lid back on and cook for a further 10 minutes.

Crack the eggs into a large mixing bowl and gently beat them. Season with a generous amount of black pepper. Add the potato mixture to the eggs and mix to evenly coat with the eggs. Quickly rinse or wipe the pan of any excess bits left to prevent sticking later.

Tip the potato mixture back into the pan and shake around to make sure its even and ensure all the potatoes are covered with the egg. Place the tortilla in the oven and cook for 10-12 minutes until the omelette is just set. It should feel firm but with a little wobble!

Remove from the oven. Allow to cool for a minute or two, then slide a spatula or a knife around the edge to loosen. Place a large plate over the pan and gently invert the pan to remove the tortilla.

Serve with a nice mixed salad or as part of a larger tapas selection!










2 comments:

  1. Gonna try this one tonight. I'll post my success/failure of your recipe :)

    ReplyDelete
  2. Brilliant! Glad ur gonna cook it! Let me know how it goes!:-)

    ReplyDelete