Tapas - Potato, Red Pepper and Chorizo Tortilla

Serves – ohhh thousands! Together with all of the other tapas recipes you'll have enough food for a whole party!

 

www.jamieoliver.com

Ingredients

4 small waxy potatoes - cut into chunks

Salt

8 large eggs

150g chorizo, or thereabouts – cut into slices

2 sprigs of rosemary

2 large shallots - peeled and diced

2 red peppers - diced
Wheel of goat's cheese, crumbled

Juice of 1 lemon

1 bunch of flat-leaf parsley, chopped

Method

Pre-heat the grill.

Put the chopped potatoes in a saucepan, filled with salted boiling and simmer until tender. Drain in a colander and leave to steam dry. 

Lightly beat the eggs with a fork in a bowl and season with salt and pepper. Leave to the side.

Heat a non-stick pan on the hob, preferably oven-proof so that you can finish off the tortilla in the oven, without oil. Add the chorizo, sizzling for a couple of minutes until the natural oils escape, and then add the potato chunks. Once everything has crisped up and become a golden brown colour, remove using a slotted spoon and leave to the side. With the oils remaining from the chorizo, sprinkle in the rosemary and crisp up. Pour the beaten egg on top immediately, adding the potatoes and chorizo. Spread everything out so that the pan is evenly covered. Allow to cook on the hob for a couple of minutes and then place under the grill until the omelette becomes golden brown in colour and crisp. Poke a knife in the centre of the omelette to check that it has been cooked through – it should come out clean, but if you see a smear of egg then leave to cook for a bit longer.

Whilst the omelette is cooking you have time to prepare the shallots. Dice them, or if preferred you can cut them into rings which looks quite pretty, and mix in a bowl with the lemon juice, salt, pepper and tablespoon of olive oil. Toss to combine the flavours – Jamie suggests pinching with your fingertips to soften them – and mix in the parsley leaves. 

Allow the tortilla to cool, but not completely, because turning it out is always easier when warm. To turn out, place a plate on top of the pan and flip over – this is easier if there are two of you! Sprinkle the mix of shallots over the top and serve either hot or cold. This recipe in particular was delicious the next day cold for lunch.