New Potato And Chorizo Tortilla
This Spanish-inspired potato and chorizo frittata is a flavorful and satisfying dish that is perfect for a leisurely brunch or a cozy dinner. The combination of caramelized potatoes, spicy chorizo, and fragrant herbs creates a dish that is both hearty and comforting. With a crispy exterior and a tender, fluffy interior, this frittata is sure to become a favorite in your recipe repertoire.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 400g/14oz Jersey Royal potatoes
- 1 onion
- 1 garlic
- 2 bay leaves
- 1 thyme
- 1 rosemary
- pinch Espelette pepper or smoked paprika
- pinch sea salt
- 120g/4½oz cooking chorizo
- 15g/½oz flat-leaf parsley
- 80g/3oz spinach
- 8 free-range eggs
Instructions
- Preheat the oven to 170C/150C Fan/Gas 3½.
- Heat the oil a medium sauté pan or frying pan with a lid over a medium heat. Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13â15 minutes. Stir regularly to avoid any colouring.
- Add the chorizo and fry for 5 minutes with the lid on so the flavours mingle. Add the parsley and spinach and stir for 30 seconds. Remove from the heat, add the eggs and stir until evenly mixed.
- Pour the egg mixture into a 20cm/8in non-stick, ovenproof frying pan and place in the oven for 15 minutes, until cooked. Leave to rest for 5 minutes before turning out on to a board or a large serving dish.
- Cut the omelette into 4â6 wedge-shaped slices using a serrated knife and serve warm.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4-6
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