Guest post today sharing:
Tortilla de patatas, aceitunas españolas y chorizo (Spanish tortilla with Spanish olives and chorizo)…
Preparation time: 5 minutes
Cooking time: 40 minutes
You will need:
- 3 large potatoes for frying
- 1 Spanish onion
- Spanish olive oil for deep frying
- 8 large free range eggs
- 225g of hot chorizo sausage
- 1 handful of pitted Spanish olives (green olives)
- Salt to season
- Peel, wash and thinly slice the potatoes and cut in half into the shape of half moons.
- Repeat this with the Spanish onion.
- Pour olive oil in a deep frying pan over a high heat – use enough oil to just cover the onion and potatoes.
- Once the oil is hot, drop in a slice of onion and this should start frying immediately.
- Cook the onion for around 10 minutes until golden and then add the sliced potatoes.
- Stir occasionally for at least 15 minutes, until the potatoes are soft and cooked through.
- Drain the oil from the potato and onion and mix in the egg and place in a separate dish.
- Let it rest for 10 minutes while you cook the chorizo and olives.
- Chop the chorizo into chunks and halve the pitted olives.
- In the same frying pan you have used to cook the potatoes use a medium heat to cook the chorizo for 1 minute, followed by the olives for just 15 seconds before adding this to the potato, onion and egg mix.
- Season and stir slowly.
To make the tortilla:
- Place a non-stick pan over a medium heat and drizzle in a drop of olive oil.
- Pour the tortilla mix into the pan and lower the heat.
- After 4 minutes use a large plate to cover the pan, hold it tightly and flip the tortilla onto the plate.
- Slide the ’non-cooked side’ of the tortilla back into the pan to cook.
- If it is the first time you have flipped a tortilla, you might want to practice with the plate and an empty pan first.
- Depending on the size and depth of the pan cooking time may vary.
- I recommend eating the tortilla when still a little runny in the middle. Each tortilla is different, after trying them different ways you’ll find the one you love the most – but this one is my favourite for sure.
Guest Post Credits- Omar Allibhoy for Olives from Spain Olives From Spain