Spanish tortilla with chorizo salsa
SERVES 8 PREP AND COOK TIME 40 MINUTES
700g King Edward potatoes, peeled ⅔ cup (160ml) extra virgin olive oil 1 teaspoon sea salt flakes
2 medium (300g) brown onions, sliced thinly
150g spicy chorizo, chopped finely 250g cherry tomatoes, quartered ½ medium (100g) red capsicum, chopped finely
½ cup coarsely chopped fresh flat-leaf parsley
¼ cup loosely packed fresh oregano leaves
10 free-range eggs, beaten lightly
1 Cut the potatoes in half, then into 1cm-thick slices.
2 Heat the oil in a 26cm non-stick frying pan over medium heat. Add the potatoes; sprinkle with the salt. Cook for 10 minutes, stirring occasionally, or until the potatoes are just tender. Remove potatoes with an egg lift or slotted spoon, retaining most of the oil in the pan.
3 Add the onion to the pan; cook, stirring occasionally, for 10 minutes or until soft and golden.
4 Meanwhile, heat a second frying pan over a medium heat; add the chorizo. Cook for 5 minutes, stirring occasionally, or until the chorizo is beginning to brown and become crisp. Transfer the chorizo to a medium bowl. Add the tomato, capsicum and herbs to the bowl; stir to combine. Season to taste.
5 Return potatoes to the pan with the onion; season with salt. Pour over the beaten egg. Reduce heat to low; cook for 10 minutes, moving the base with a soft spatula every so often to allow the egg to cook evenly. When the egg is almost cooked through, put the pan under a hot grill to give the top a lovely golden colour.
6 Serve tortilla cut into wedges with the chorizo salsa.
Not suitable to freeze or microwave.