Our fridge was a little bare this evening, with little to inspire on first glance. But with a closer look I spotted more eggs than two people would ever need and 3 little tiny new potatoes. Suddenly I was inspired – a Spanish Tortilla especially since there was also an aging Chorizo buried at the back of the fridge. Its so easy to make and I served it with one thing we weren’t short of – Lettuce, courtesy of my father-in-law’s garden, the bottom bit of the fridge is a sea of green because there is so much!
Tortilla (adapted from Jamie’s Chorizo and Potato Omelette)
Ingredients
3 small new potatoes, scrubbed and cut into chunks
sea salt and freshly ground black pepper
6 large free-range eggs
60g Spanish chorizo, cut into 0.5cm thick slices
Dried rosemary
1 large white onion, finely sliced
Method
-
Preheat the grill to get it nice and hot
-
Boil the potatoes in a pan of salted water, once cooked drain them
-
Slice the potatoes
-
Cook potato, onion and chorizo in a frying pan. The chorizo will release tasty oil to cook the potato and onion
-
Once golden in colour remove from the pan and set aside
-
Beat eggs in a bowl and season with salt and pepper
-
Sprinkle the dried rosemary into the pan
-
Quickly add the eggs and then the onion,chorizo and potatoes. Spread them evenly over the pan
-
Put pan under the grill for 5 mins or until golden brown and cooked in middle
-
Serve with a nice big salad
