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)
- 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
- 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.
- 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.
- Slice the onion and fry until soft, then set aside.
- slice the chorizo into pound coin sized pieces and half each piece, then fry those off until just turning crisp.
- Mop up some of the fat, and beat the eggs together in a jug along with parsley and seasoning.
- 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.
- Let the pan sit over a low to medium heat, letting the egg gently set, like you're making a regular omelette.
- 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.
- Slice up and serve with peas or salad and enjoy!
With this chicken and chorizo paella we give you a huge apology for being absent in posting – we have both been working silly hours, whilst dedicating time to training the puppy and dealing with lots of visitors (both sets of in-laws). We’ve had space for a tiny bit of downtime in the form of the Berwick Food and Beer Festival (where we picked up some delicious Geordie Bangers and experienced some ridiculously decadent Northern Edge Coffee hot chocolate) and in discovering Breakout Kings (whilst Netflix and chilling) but that has been peppered with alot of yawning and a spot of falling asleep!
It’s nearly autumn now and I’m looking forward to getting the soup pot back on the hob, but in the mean time it’s a perfect opportunity to whip up something that’s tasty and warming, but also fills you with a little summer brightness in the form of this chicken and chorizo paella. You may notice that it’s lacking in seafood, and that’s all down to Charles not being a fan of fish in any shape or form, but that doesn’t mean he has to be denied paella! You can of course add or substitute prawns, mussels etc if that’s what you like. If you’ve been following us for awhile, you’ll also know that we pretty much consider chorizo to be a seasoning at this point, and so it would be a sin to leave it out when we’re actually serving up something Spanish!
Chicken and Chorizo Paella
- one clove garlic, grated
- one large onion, sliced (brown or red)
- 1/2 red pepper
- 1/2 yellow pepper
- 2 tbsp tomato puree
- half a cooking chorizo ring
- 4 chicken thighs, boned and cut into pieces
- 150g paella rice
- a few strands of saffron
- 2 tsp smoked paprika
- 1/2 tsp chilli powder
- 1/2 tsp tumeric
- 1 Knorr chicken stock cube
- half a cup of peas
- salt and pepper to taste
- one lemon
- fresh parsley, to garnish (optional)
- Slice the chorizo into chunks and place in a large, cold pan. Turn to the heat to low to medium
- and be patient while the chorizo's oil starts to leak out. Cook this on both sides until crispy and lightly brown then remove the chorizo, leaving the oil in the pan.
- Turn the heat up a smidge and add the sliced onion and grated garlic. Fry until the onions start to soften and take on a little colour, but turn the heat down if it's all taking on too much colour, as you want to avoid burning the garlic.
- Add the tomato puree and cook it out for a few minutes.
- Add the sliced peppers and toss everything together, before pushing all the veg to one side.
- Now, in the space you've made, fry off the chicken thigh pieces.
- Add the rice and mix this into everything else, letting it toast slightly.
- Sprinkle in the saffron, paprika, chilli and tumeric and mix together.
- Now make up some chicken stock by dissolving a stock cube in water and pour this in until everything is just covered, stirring once more.
- Unlike a risotto, however, a paella should be given time to cook without constant stirring. Leave for around 20 minutes, stirring only occasionally to avoid sticking, and add a little more water if it's all looking a bit dry before the rice has had time to cook.
- Check the rice is tender, then add the peas and season to taste. The peas should only need a minutes or so stirred through the paella to cook. Finally, add a generous squeeze of lemon juice and serve up with a generous chunk of fresh lemon.
If you’re as much of a chorizo fan as we are, why not try our Chicken and Chorizo Burritos or Chicken and Chorizo Cassoulet recipes?