Chorizo Tortilla Espanola

My take on the Tortilla Espanola or Spanish omelette to you and me. Sees the addition of spicy chorizo to impart its luscious fiery red oils and smokey flavour. Green pepper adds colour along with a slight bitterness, which works well in my opinion. The classic dish is built up with waxy potatoes, onions and garlic and is delicious hot or cold.

Serves 2-4

Ingredients

4 Medium Eggs

2 Chorizo Sausages

4-6 Charlotte Potatoes

1 Green Pepper

1 Onion

1 Tomato Deseeded

3 Garlic Cloves

Juice of 1 Lemon

100ml Milk

Plenty of Black Pepper

Handful of Flat Leaved Parsley

2tbsp Olive Oil

Knob of Butter

Method

Slice the potatoes 0.5cm thick then place in boiling water for 10 minutes. Just until they begin to soften.

Meanwhile dice the chorizo into chunks, place a sauté pan on the heat with the oil. Fry the chorizo to render out the oils. Drain out half the oil if you wish.

Chop the garlic, pepper, tomato and onion then add to the pan. Sauté until softened then place in the par boiled potatoes and toss until coated with the oils. Squeeze in the lemon juice, chop the parsley then add to the pan and toss through.

Crack the eggs into a measuring jug then add the milk and mix together. Add the knob of butter to the pan and leave to melt. Crack in the pepper and salt to season. Preheat the grill to a medium heat.

Pour in the egg mixture stirring thoroughly to coat all the ingredients. As the bottom starts to cook, remove from the heat and place under the grill for 8-10 minutes. Until thoroughly cooked, light and springy.