Sunday, 31 May 2015

Mini Spanish Tortilla with Chorizo

Traditional Spanish tortilla in mini form with black olives and chorizo

A Spanish tortilla is normally at least an inch think, consisting of potatoes and onions in an egg base. It is often cut in to wedges - like pizza - before being enjoyed either hot or cold by a number of people. This recipe is different in that is designed to serve only one person and incorporates a couple of extra typically Spanish ingredients in the form of chorizo and black olives.

New season Jersey Royal potatoes


6 baby new potatoes
1/2 red onion, peeled and thickly sliced
Olive oil
3 eggs
Salt and black pepper
6 slices Spanish chorizo, 1/2 inch thick
4 black olives, pitted and halved
2 or 3 basil leaves, rolled and thinly sliced, to garnish

Red onion half is thickly sliced


Wash the potatoes and add them unpeeled to a pot of cold, lightly salted water. Bring to a simmer for fifteen minutes, drain, cover and leave to cool completely.

Cooked and cooled potatoes and red onion added to small frying pan

When the potatoes are cool, pour a tablespoon or so of olive oil in to a small, non-stick frying pan and gently heat.

Mini potatoes and red onion are gently sauteed in oil

Put the potatoes and onion in the pan and gently sautee over a medium heat until the onion strands are just softened.

Eggs are broken in to a bowl and seasoned

Break the eggs in to a bowl and season with some salt and black pepper.

Eggs are lightly beaten with a fork

Beat the eggs with a fork until just combined.

Beaten egg is added to sauteed potato and red onion

Make sure the potatoes and onion are fairly evenly spread around the pan before pouring in the beaten egg.

Spanish chorizo

Make sure you do use Spanish chorizo and not Mexican, as the latter is neither cured nor cooked.

Sliced chorizo and black olives

Cook the tortilla over a medium heat while your grill/broiler is brought up to a high heat.

Egg in tortilla is almost but not quite set

When you can see the egg is almost but not quite set all the way up to the top, lay the chorizo slices and black olives on top at regular intervals.

Chorizo and black olives are added to almost set tortilla

Put your frying pan under the hot grill/broiler for about a minute, until the egg is completely set.

Tortilla has been finished off setting and cooking under a hot grill/broiler

Slide the cooked tortilla on to a serving plate and garnish with the sliced basil.

Tortilla is plated and garnished with fresh basil

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