Name: Spanish tortilla with chorizo and manchego
Cook time: 90 min
Total time: 90 min
Yield: 12
Ingredients: TORTILLA; 3 1/4 cup olive oil; 2 large_piece red onions, halved and finely sliced; 6 waxy potatoes (about 700g), peeled, halved and thinly sliced – désirée is good here; 100 gram manchego cheese, grated (i used el pastor from european food); 140 gram chorizo, cut into 5mm slices, quickly fried on both sides in a little oil (i used ghiotti brand); 6 eggs, whisked; TOMATO AND BASIL SALAD; 12 plum tomatoes, quartered; 1 cup basil leaves; 1 teaspoon balsamic vinegar; juice ½ lemon; 1 teaspoon sugar

Spanish tortilla with chorizo and manchego

Spanish tortilla is traditionally made a day ahead and served at room temperature. It does, however, taste very nice straight from the pan and is perfect for slicing up and serving in a tapas style. Photograph by Stephen Goodenough.

Serves 12

Cook

1H 30M

Ingredients

TORTILLA

3 1/4 cup olive oil

2 large_piece red onions, halved and finely sliced

6 waxy potatoes (about 700g), peeled, halved and thinly sliced – désirée is good here

100 gram manchego cheese, grated (i used el pastor from european food)

140 gram chorizo, cut into 5mm slices, quickly fried on both sides in a little oil (i used ghiotti brand)

6 eggs, whisked

TOMATO AND BASIL SALAD

12 plum tomatoes, quartered

1 cup basil leaves

1 teaspoon balsamic vinegar

juice ½ lemon

1 teaspoon sugar

Method

1.Heat ¼ cup of the oil in a large frying pan, add sliced onions and sweat them for 40 minutes over a moderate heat. Stir frequently to prevent them catching.

2.Heat remaining oil in another large frying pan. Pat potato slices with paper towels to remove any moisture and add to the hot oil. Poach potatoes slowly over moderate heat, ensuring they do not colour. Once tender, drain, straining the oil so that it can be used again.

3.Gently combine the cooked potatoes and onions with the cheese, chorizo and eggs then season.

4.Heat a small amount of strained oil in a frying pan and add the egg and potato mixture. Lower heat and cook for about 30 minutes or until tortilla starts to come away from the sides of the pan.

5.Cover with a dinner plate and flip the tortilla upside down onto the plate. Heat a little more oil in the frying pan, slide the tortilla back into the pan to cook the remaining side for 5 minutes. Cool before serving.

6.To make the salad, place quartered tomatoes in a bowl with basil leaves. Mix balsamic vinegar, lemon juice, sugar and seasoning together and spoon over salad.

7.To serve, place a slice of tortilla on each plate and top with a spoonful of tomato salad.

Women's Weekly Food