SPANISH TORTILLA with CHORIZO SALSA

SERVES 8 / PREPARATION & COOKING: 40 MINS

CHORIZO SALSA

150g spicy chorizo, finely chopped

1 punnet (250g) cherry tomatoes, quartered

½ medium red capsicum, finely chopped

125ml (½c) coarsely chopped fresh flatleaf parsley leaves

60ml (¼c) fresh oregano leaves salt and freshly ground black pepper

SPANISH TORTILLA

700g potatoes, peeled

160ml (¾c) extra virgin olive oil

5ml (1t) sea salt flakes

2 medium brown onions, thinly sliced

10 free-range eggs, beaten lightly

1 Chorizo salsa Heat a frying pan over medium heat and brown the chorizo for 5 minutes or until it becomes crisp. Stir occasionally.

2 Transfer the chorizo to a medium bowl. Add the tomato, capsicum and herbs and stir to combine. Season and set aside.

3 Spanish tortilla

Cut the potatoes in half, then into 1cm-thick slices.

4 Heat the oil in a 26cm non-stick frying pan over medium heat. Add the potatoes, sprinkle with the salt, and cook for 10 minutes or until the potatoes are just tender. Stir occasionally.

5 Remove the potatoes with an egg lifter or a slotted spoon and set aside. Make sure you retain most of the oil in the pan.

6 Add the onions to the pan and cook for 10 minutes or until soft and golden. Stir occasionally, then set aside.

7 Return the potatoes to the pan with the onions and season with salt. Pour the egg over, then reduce the heat to low and cook for 10 minutes.

8 Occasionally move the base with a soft spatula to allow the egg to cook evenly. When the egg is almost cooked, put the pan under a hot grill to give the top a golden colour.

9 Cut the tortilla into wedges and serve with the chorizo salsa.