Chorizo, Pepper and Potato Tortilla (Spanish Omelette)

This chorizo, pepper and potato tortilla (Spanish omelette to the uninitiated) is the perfect dish for one of those nights (or lunchtimes) when you don’t have much of anything to make a meal out of.  Due to extensive flooding, we found ourselves delayed in being able to get to the supermarket this week, but thankfully we have the remains of a large sack of potatoes kicking about, and we always try to keep eggs, peppers and chorizo in the house (among other things like onions, sweet potatoes and garlic) so we came up with this creation.  Neither of us has had a Spanish Omelette/Tortilla before, but as far as we’re concerned, you can’t go far wrong with chorizo, peppers and potatoes so it was most definitely worth a shot.

I did a quick bit of Googling, and of course there are a number of schools of thought as to how one of these should be made, most of which involved cooking it entirely on the hob, flipping it over halfway through, and knowing how useless I am when flipping pancakes, the grill option seemed to make much more sense.  And we’re all about making things easy.

So here it goes: dig in and let us know what you think.

Chorizo, Pepper and Potato Tortilla (Spanish Omelette)

Chorizo, Pepper and Potato Tortilla (Spanish Omelette)

Ingredients

  • 6 medium potatoes
  • 1 cooking chorizo or about 1/3 of a cooking chorizo ring
  • 1 red onion
  • 1 red pepper
  • 6 eggs
  • salt and pepper
  • 1 tsp dried parsley
  • grated cheese, optional but delicious
  • 1 tbsp or so olive oil

Instructions

  1. Peel and slice the potatoes - not too finely, and chuck the slices into a large frying pan, covered with salted water. Let them simmer, topping up the water if it dries out before the potato slices are nice and tender.
  2. When cooked, remove from the pan and add the oil. Now fry the potato slices, half at a time, until lightly golden. Remove and set aside for now.
  3. Slice the onion and fry until soft, then set aside.
  4. slice the chorizo into pound coin sized pieces and half each piece, then fry those off until just turning crisp.
  5. Mop up some of the fat, and beat the eggs together in a jug along with parsley and seasoning.
  6. Layer the potato slices in the pan with the onion, chorizo and pepper slices (they'll cook enough in the pan) then gently pour over the egg, letting it fill in the gaps. Turn your grill or oven up high.
  7. Let the pan sit over a low to medium heat, letting the egg gently set, like you're making a regular omelette.
  8. Slide the pan under the grill while the egg on top is still raw. Leave it there for a couple of minutes then remove and sprinkle on the cheese. Put it back under the grill until the cheese is melted and turning golden then carefully remove and set the pan on a worktop saver. Try not to leave it under the grill for any longer than you have to, as the eggs will turn rubbery.
  9. Slice up and serve with peas or salad and enjoy!
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