Tortilla is a great way to use leftover potatoes and any tomatoes that need to be eaten up. Delicious with a dish of fried chorizo salsa and a salad on the side.
This gorgeous Spanish tortilla, also known as a Spanish omelette, brings together the country’s most iconic flavours and features everything from chorizo and cherry tomatoes to a range of tasty spices!
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Ingredients
Method
1.Cut the potatoes in half, then into 1cm-thick slices.
2.Heat the oil in a 26cm non-stick frying pan over medium heat. Add the potatoes; sprinkle with the salt. Cook for 10 minutes, stirring occasionally, or until the potatoes are just tender. Remove potatoes with an egg lift or slotted spoon, retaining most of the oil in the pan.
3.Add the onion to the pan; cook, stirring occasionally, for 10 minutes or until soft and golden.
4.Meanwhile, heat a second frying pan over a medium heat; add the chorizo. Cook for 5 minutes, stirring occasionally, or until the chorizo is beginning to brown and become crisp. Transfer the chorizo to a medium bowl. Add the tomato, capsicum and herbs to the bowl; stir to combine. Season to taste.
5.Return potatoes to the pan with the onion; season with salt. Pour over the beaten egg. Reduce heat to low; cook for 10 minutes, moving the base with a soft spatula every so often to allow the egg to cook evenly. When the egg is almost cooked through, put the pan under a hot grill to give the top a lovely golden colour.
6.Serve tortilla cut into wedges with the chorizo salsa.
King Edward potatoes are a dry, floury, white-fleshed potato. If unavailable, use sebago potatoes, often sold as “brushed” potatoes.
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