Tuesday, 19 July 2011

Chorizo & peas tortilla

Spain vs. Italy or tortilla vs. frittata. I used to wonder what the difference between those two is. I think I have figured that out – tortilla is always made with potatoes, and frittata can contain various ingredients and/or potatoes. Also tortilla seems to be thicker than frittata and made using olive oil, whether the frittata can be made with butter. I am pretty sure that some well skilled chefs would point out much more differences however there is one thing common for those two: that contain eggs and are kind of omelets. I love them both, because they are easy and quick to make, nice hot or cold, so are suitable for the picnics and you can use any leftovers to make them. 

Serves 2-4

4 eggs, lightly beaten
6-8 new potatoes, cooked in skins, peeled and sliced, or any leftover potatoes, sliced or diced
red onion, peeled and sliced
few slices of chorizo sausage
about 200ml of fresh peas, or frozen one, slowly defrosted
3 tbsp olive oil
freshly ground black pepper
some rocket to garnish (optionally)

Heat the oven to 200C (fan)

Use the frying pan that you can place in the hot oven (no plastic elements, I used 25cm) and heat on the hob. Add olive oil and onion and fry until onion is softened. Next add one layer of potatoes, place the chorizo onto the potatoes, then sprinkle with peas and cover with the remaining potatoes.

Season the eggs with salt and pepper and pour over the potatoes. Fry for about 3 minutes and place in the hot oven. Bake until the top is golden and firm. Remove from the oven, cover with chopping board and turn upside down. The tortilla should easily come out of the pan.

Divide into portions, serve hot or cold garnished with some fresh herbs or rocket. It goes well with some light salad on the side.


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