It has been a while since I have posted a recipe for a Spanish style omelette. Laden with soft golden fried potatoes and onions, it truly is comforting and delicious. Reminiscent perhaps of an Italian frittata. Strictly speaking a tortilla di patatas. One of my go to recipes for the weekend when I need something filling to feed my family that’s also quick and easy to prepare.
Here I’ve added spicy chorizo and green peppers to the mix to amp up the flavour and add teenager appeal to a very simple dish. There is always s reliable supply of chorizo on hand in our house. A modern staple of sorts. Guaranteed to keep everybody happy and more importantly quell those weary battle cries of there’s nothing to eat. An oxymoron of course. Particularly when said peering into a fully laden fridge, specifically restocked for a weekend of ravenous and unrelenting eating.
Spicy Spanish Style Potato Omelette With Chorizo And Green Peppers
Serves 4 generously
250 ml (1 cup) olive oil plus 1 tablespoon
4 medium-sized potatoes, peeled, quartered and thinly sliced
1 onion, peeled, quartered and thinly sliced
2 cloves garlic, peeled and thinly sliced
2 medium-sized chorizo sausages, sliced on the diagonal about 1cm thick
2 long green peppers, sliced into thick strips
75g (3/4 cup) gruyere cheese, grated.
sea salt and freshly ground pepper
2 tablespoons parsley, roughly chopped, to garnish
HEAT 1 cup oil in large non stick ovenproof frying pan and gently fry the potato, garlic and onion until almost soft, stirring from time to time so that they don’t burn on the bottom of the pan.
DRAIN in a colander to get rid of the excess oil. The potatoes should be soft but not crisp. Season to taste and set aside.
ADD the chorizo slices to the frying pan and cook on high heat until nicely browned on both sides. Remove the chorizo slices to a paper towel lined plate then add the green peppers to the frying pan. Cook until soft. Add to the potato mixture.
MEANWHILE beat eggs in a separate bowl. Stir in grated gruyere cheese. Season with a little sea salt and freshly ground pepper
WIPE the frying pan clean. Heat the remaining tablespoon of oil in the frying pan on medium heat.
TIP in the potato mixture in an even layer over the base of the pan. Place the chorizo slices on top then carefully pour over the egg mixture.
TURN the heat to low and cook for 10 minutes until the eggs are nearly set. Shake the frying pan from time to time so that the tortilla doesn’t stick to the bottom.
PLACE pan under a hot grill, cook for a couple of minutes more until the top is set and golden.
SPRINKLE over chopped parsley, slice into wedges and serve with a green salad and a baguette.