Right, I’m sure the purists say you can’t add chorizo to a Spanish tortilla, but are you seriously trying to tell me that no-one in Spain has ever tried doing this? In any case, it tastes great. Not healthy, but very tasty. I’ve included amounts in this recipe but they’re not really important; use as much spud, chorizo, onion & garlic as you like.
Ingredients
- eggs, 5 (organic or free-range, naturally …)
- milk, splash of
- potatoes, a handful of waxy baby/salad potatoes will work best
- onions, 2 chopped
- garlic, 2 cloves, crushed
- chorizo, about 150g
- olive oil
Method
- Cook potatoes in salted boiling water and fresh under cold water.
- Heat olive oil in a frying-pan, fry chorizo until it starts to release it’s red oil.
- Add onions and garlic, turn heat down, and fry until onions are soft and caramelised.
- Preheat a grill.
- Slice potatoes and add to pan so that potato becomes red with oil from chorizo.
- Season mixture with salt and pepper.
- Beat eggs well, add a splash of milk and season well with salt and pepper.
- Add tortilla mixture to pan and cook slowly.
- Finish off the top of the tortilla under the grill.
- Turn out tortilla onto a wooden board, slice into wedges and serve.
Serves 2.
