Ingredients
| 700g bite-sized medley potatoes or other waxy potatoes | |
| 5 tablespoons olive oil | |
| 1 large onion, sliced | |
| 1½ teaspoons salt | |
| 6 large or 8 small eggs | |
| 160g Poaka Chorizo slices |
Poaka Chorizo tastes so authentic you might swear it’s been imported from Spain, only it’s better. This beautifully handcrafted, fermented chorizo salami begins with happy pigs living among the orchards, chowing on acorns and chestnuts. It’s perfect served with crusty bread on a platter, or the flavour is amazing in peasant-style Spanish stews. This time I have paired it with a traditional potato tortilla: serve in wedges for lunch with some leafy greens, or cut into bite-sized pieces topped with a slice of chorizo for a party or pre-dinner tapas. You do need a non-stick frying pan: a well-seasoned steel pan is perfect, but if you are nervous, you can cut a piece of baking paper to fit the bottom of the pan.
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Instructions
| 1. | Cut the potatoes into ½-cm slices. |
| 2. | Heat most of the olive oil in a heavy-based frying pan over a medium heat and add the potatoes, onion and 1 teaspoon salt. |
| 3. | Stir to coat everything in oil, turn the heat to low, cover and cook for 15 minutes. |
| 4. | Stir well then cook for a further 15 minutes, uncovered, stirring occasionally. You need the heat to be low enough that you don’t end up frying the potatoes. |
| 5. | When tender, drain off any oil into a bowl and set aside. |
| 6. | Whisk the eggs and remaining ½ teaspoon salt together in a large bowl then tip in the potatoes and onions and mix well. |
| 7. | Wipe the frying pan, add back enough of the oil to coat the bottom of the pan (plus extra if you need it), and heat over a medium-high heat. |
| 8. | Pour in the potato mix and arrange to make an even tortilla. |
| 9. | Turn the heat down to medium-low and cook for 10 minutes, pressing down. |
| 10. | Remove from the heat, run a spatula around the sides and bottom to loosen then flip the tortilla onto a plate. |
| 11. | Wipe the pan again if needed and heat a little more oil then add the tortilla back into the pan and cook a further 5 minutes until it feels set in the middle. |
| 12. | Rest for at least 10 minutes before turning out and cutting. |
| 13. | Arrange slices of chorizo on the top. Serve warm or at room temperature. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles