Spanish Tortilla with Chorizo
A deep, Spanish-style tortilla with onions, sliced potatoes, chorizo, red pepper and Mediterranean herbs cooked on the hob and finished under the grill. The toughened non-stick coating allows the tortilla to be turned out with ease. Cut, like a pie, into slices for a light meal, cube for a tapas-style snack or, for the very hungry, eat in the traditional Spanish street-style way between slices of bread.
- 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
- Small handful fresh parsley, chopped
- 1 teaspoon mixed dried Mediterranean herbs
- ½ teaspoon salt
- ½ teaspoon coarse ground pepper
Heat 2 tablespoons of the olive oil in the pan; 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.
Remove the potatoes and onions from the pan onto a plate.
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.
Return the cooked potatoes and onions to the pan and combine with the chorizo and peppers.
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.
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.
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.