Sunday 07 April 2013
The danger with making a tortilla is that, in my book, they taste even better at room temperature – and a wedge of left-over tortilla on the kitchen counter is a hard thing to resist!
100ml/3½fl oz olive oil, plus a drizzle
2 white onions, thinly sliced
700g/1½lb new potatoes, thinly sliced
2 garlic cloves, bashed
150g/5oz chorizo, sliced
Large pinch paprika
½ tsp dried chilli flakes
Heat the olive oil in a large frying pan over a medium-low heat. Add the onions, and cook for 10 minutes.
Pat the potatoes dry and add them to the onions with the garlic. Cook, stirring occasionally for 10 minutes, until the potatoes are cooked through and starting to get colour. Drain well and discard the garlic.
Beat the eggs into a large bowl until smooth, fold in the potato-and-onion mixture and season well with salt and freshly ground black pepper. Set aside.
Return the frying pan to a medium heat and add the chorizo. Cook for 3 to 4 minutes until golden. Tip into the egg-and-potato mixture and gently fold through, adding the paprika and chilli flakes. Return the pan to the heat.
Add a drizzle of oil; once hot, carefully pour the tortilla mixture into the pan. Evenly distribute the potato, onion and chorizo, reduce the heat to low and cover with foil. Cook for about 20 minutes, or until set.
Preheat the grill to high. Place the tortilla pan under the grill until set and golden. Turn out on to a chopping board and let it cool for 10 minutes, or to room temperature, then cut into wedges.
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