CHORIZO, SAFFRON AND PARSLEY TORTILLA

A tortilla is a thick Spanish omelette which is slowly cooked over low heat. Usually made with only potatoes and onions, I have added chorizo, saffron and parsley. Chorizo was definitely a mistake but I had some leftovers to use up…

INGREDIENTS (Serves 3)

150 g spicy chorizo sausage, thinly sliced, baked

3 middle-sized potatoes, peeled, thinly sliced

1 large onion, peeled, thinly sliced

extra virgin olive oil 

4 eggs 

1 capsules saffron 

2-3 tbsp finely chopped flat-leaf parsley 

salt and freshly ground black pepper 

METHOD

1. Heat 1 tablespoon of olive oil in a large deep frying pan and sauté the chorizo until golden brown. Remove from the pan with a slotted spoon and leave to drain on kitchen paper. Pour away the oil and wipe out the pan. 

2. Heat 3 tablespoons olive oil in the frying pan and sauté the potatoes and onions for 10-15 minutes until they are golden brown and tender.

3.  Beat the eggs, saffron and parsley in a bowl, and season to taste.

4. Add the chorizo to the potato-onion pan and pour in the egg mixture. Cook on low heat for 10 minutes until the tortilla is almost cooked through. 

5. Carefully slide the tortilla onto a large plate and place a large lid on top. Invert the tortilla onto the lid and slide back into the pan. Cook for another 5 minutes, then cool to room temperature before serving.