Name: Spanish tortilla tart
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 6
Ingredients: 1 1/2 cup plain flour; 150 gram butter, chopped; 2 chorizo sausages, coarsely chopped; 1 large potato, peeled, cut into 2cm pieces; 2 medium tomatoes, seeded, coarsely chopped; 1/2 cup pitted mixed olives, sliced; 1/3 cup cream; 6 eggs, at room temperature; mixed salad, to serve

Ingredients

1 1/2 cup plain flour

150 gram butter, chopped

2 chorizo sausages, coarsely chopped

1 large potato, peeled, cut into 2cm pieces

2 medium tomatoes, seeded, coarsely chopped

1/2 cup pitted mixed olives, sliced

1/3 cup cream

6 eggs, at room temperature

mixed salad, to serve

Method

1.Process flour and butter until mixture resembles fine crumbs. Add 1/4 cup iced water. Process briefly until mixture just comes together. Turn pastry onto a lightly floured surface. Knead until smooth. Shape into a disc. Wrap in baking paper; chill for 30 minutes.

2.Meanwhile, preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Place chorizo on prepared tray. Bake for 15 minutes or until crisp.

3.Grease a 3cm-deep, 23cm (base diameter) round, fluted tart pan with removable base. Roll pastry between sheets of baking paper until 4mm thick. Line prepared pan with pastry. Trim edges.

4.Place tart pan on a baking tray. Line pastry with baking paper; cover base with dried beans, rice or pie weights. Bake for 10 minutes. Remove weights and paper; bake for 10-12 minutes or until lightly golden.

5.Cook potato in a saucepan of boiling water for 5 minutes or until tender. Drain. Combine potato. chorizo, tomato and olive in a large bowl. Place in pastry case.

6.Whisk cream and 2 eggs in a medium jug; pour over filling. Crack remaining whole eggs over filling. Bake for 25-30 minutes or until just set. Serve with salad.

Use cooked thin pork sausages instead of chorizo. Use bought frozen sheets of shortcrust pastry, instead of making your own.
Note

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Ingredients

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