I love the opportunity to cook lazy lunches away from the hustle of term time. Each season a new favourite emerges and in recent weeks I have been taking every opportunity to make this tortilla.
It’s by no means a traditional Spanish Tortilla but adds to the base of the dish with a few sweet and spiced flavours. I like to serve it with a green salad of lettuce, cucumber, spring onions, avocado and some cress or celery leaves depending on what I have in. It would be equally nice alongside some other tapas dishes.
Tortilla with Chorizo and Red Peppers
4 – 5 thinly sliced rounds of chorizo
1 white onion
1 red onion
2 spring onions
1/2 a red pepper
2 medium potatoes (approx 200 – 240g)
- Thinly slice the onions, setting aside the greens of the spring onion for the salad.
- Slice the pepper into thin strips. Set aside 6 or 7 strips for decoration and dice the remainder.
- Slice the chorizo into strips ensuring that no pieces are stuck together.
- Heat 1-2 tbsp of olive oil in a wide, heavy-based frying pan. Fry the chorizo until it is just crisping. Remove from the oil and lay on a piece of kitchen roll for later.
- Peel the potatoes and slice into thin 2-3mm thick discs. Working quickly so the potatoes don’t go brown; lay the discs on a tea towel, cover with a second tea towel and pat to remove the moisture.
- With the oil over a medium heat add the onions, peppers and potatoes. Season with salt and pepper and toss well in the oil to coat with the chorizo-flavoured oil.
- Turn down the heat to it’s lowest setting, cover the pan with a lid and leave to cook for 15-20 minutes. You can open it once or twice to give it a gentle stir if you like.
- While the vegetables are cooking: break and lightly beat the eggs in a bowl or wide jug. I add the chorizo so it infuses the eggs with its paprika flavours.
- Once the vegetables are ready: remove the long peppers for decoration then turn them out into the egg mixture and stir gently to combine.
- Add 1 tbsp of olive oil to the pan, heat gently over a medium flame and then pour in the tortilla mixture.
- Lay out the peppers on the surface and turn the heat down to its lowest setting.
- Cook for about 25 minutes until the egg looks firm on all but the top. You can use a spatula to bring the edges away from the pan as it cooks.
- If you fancy the tricky way of cooking the top use a flat wooden or ceramic board or plate to flip your tortilla and return to the pan for four or five minutes. If you’re more of a chicken (like me!) then pop it under the grill for 2 – 3 minutes until the egg is cooked.
- Serve hot but also delicious cold!