Recipes: Spanish Tortilla
Another super easy dish. This is a great dish for lunch or served as part of a tapas selection for tea. It can be served hot or cold. Best of all you can add left over foods to the mixture. That half a pepper that needs using up and that bit of a courgette lingering in the fridge!
Preparation: 10 mins
Cooking: 25 mins
Serves 4 – 6
250g baby potatoes, chopped into chunks about 1cm square.
2 cloves of garlic, crushed and chopped.
8 Free range eggs
1/2 teaspoon of fennel seeds
small handful of chopped herbs such as rosemary, parsley or thyme.
1 small red onion, finely chopped.
Chopped Chorizo (lightly cooked before adding to mixture).
Chopped peppers, fresh or jarred.
- Chop up the potatoes into small 1cm chunks. If adding chorizo, lightly cook that in the pan first then set to one side.
- Heat a frying pan to a medium heat with a good drizzle of oil and start cooking the potatoes. Give them a good shake to ensure they are all coated in the oil.
- After about 4 -5 mins add the chopped red onion and the fennel seeds to the pan. If adding peppers add them now.
- After another 4 -5 mins add the garlic and fresh herbs. If adding chorizo, add it now.
- Switch on the grill to medium.
- Season with a little salt and pepper.
- Once the potatoes have fully cooked. Crack in all of the eggs and give the mixture a gentle stir. If adding cheese, add it now.
- Once you see the eggs cook and begin to set around the outside move the pan to under a medium hot grill for about 5 minutes or until fully cooked. You could always sprinkle the cheese over the top at this stage instead of mixing it in.
- Serve up on its own for a lunch or as part of a tapas selection for tea. I like making stuffed peppers or a nice salad to go along side it.
Tip: Left overs will keep in the fridge for lunch the next day.