SPANISH POTATO & LEEK TORTILLA WITH EASY TOMATO CHUTNEY

SERVES 4-6 • GLUTEN FREE

This tortilla is spectacularly simple. The flavour is all in the potatoes and leeks, which are cooked slow and low confit-style in oil. I love eating this tortilla alongside this easy tomato chutney, which isn’t too sweet or sticky, meaning you can really load it on. Serve with a big green salad for a satisfying and easy dinner, or as is for a lovely brunch.

500-600g waxy potatoes, peeled and

chopped into 1cm cubes

1/2 cup (125ml) vegetable oil (or another

neutral oil)

1 leek, white and pale green part, quartered lengthways, then sliced into 1cm pieces

1 tsp dried or fresh thyme 1 heaped tsp Dijon mustard

8 eggs

1/2 cup (125g) sour cream

100g soft goat’s cheese

Basil leaves and nasturtium flowers,

to serve (optional)

EASY TOMATO CHUTNEY

1 tbs extra virgin olive oil

1/2 onion, finely chopped

2 garlic cloves, minced

500g tomatoes, roughly chopped 1 tsp smoky paprika

1 tsp cumin seeds

1-2 tbs brown sugar, to taste

1 tbs red wine vinegar

Place the potato in a saucepan and cover with cold water and a sprinkle of salt. Bring to the boil over medium heat and cook for 5-6 minutes, until just starting to soften. Drain and set aside to cool a little.

To make the easy tomato chutney, heat the olive oil, onion and garlic in a saucepan over medium-low heat. Stir gently and cook for 5 minutes or until the onion is translucent, then add the tomato, paprika, cumin seeds, 1/2 tsp salt, brown sugar and 170ml water. Bring the mixture to the boil, then reduce the heat to a simmer and cook for 30-40 minutes, mashing the tomato gently with a spoon as it begins to soften and break down. Once the chutney has thickened, add the vinegar and stir well. Taste and adjust seasoning and sugar to your taste. Set aside to cool. Preheat the oven to 180°C fan-forced. Meanwhile, heat the vegetable oil in an ovenproof frying pan over medium heat until hot. Reduce heat to low and