Spanish omelette (tortilla) with chorizo and onion
- Cupboards almost bare? Check.
- Been to the gym for a long workout and now so ravenous practically on the point of fainting? Check
- A little bit busy? So you need to be able to leave your pan for a few minutes to clean your paintbrush? Check
Then this could well be a good recipe for you :) It serves one very hungry person or two for lunch. Double up and make a nice thick tortilla for more people!
- 3 small-ish potatoes
- Olive oil
- 4 eggs
- Salt and black pepper
- Some chorizo
- 1 small onion
- Peel potatoes and slice down the length. Put the flat side down on the chopping board and cut into thin slices.
- Put enough oil in the frying pan so that it covers the base. Heat gently before carefully sliding in your potato slices. Let them start to fry, turning down the heat as you don't want to burn them into crisps. Turn over from time to time so they cook evenly.
- Slice up your onion and add to the cooking potatoes.
- Thinly slice up your chorizo and add too.
- While everything is cooking away, break your 4 eggs into a mixing bowl. Beat eggs with a fork, grind in pepper and add some salt (about half a teaspoon)
- When your potatoes have been cooked transfer into the mixing bowl containing your whisked egg mixture. Combine all your ingredients.
- Return your pan to the hob and let the oil heat up again (low to medium heat). Turn on your grill (medium heat)
- Pour your egg and potato mixture back into the pan. Cook gently for a few minutes until the base is just starting to brown.
- Now take off the heat and slide your frying pan under the grill for a minute or two. Your tortilla should look set and be dotted with golden brown areas.
- Slide your cooked tortilla onto a large plate.
*Unlike the French omelette, which needs to be eaten almost straight off the pan, a tortilla is best eaten when its had time to settle, and warm rather than hot.