Thursday, February 6, 2014

Red Pepper and Chorizo Tortilla Recipe

The tortilla I am referring to is not the one of bread packed with everything you can get your hands on.  The Spanish tortilla translates as omelette. It's great comfort food, served warm or cold for breakfast, lunch or dinner, which can transform a couple of simple ingredients into a dish almost fit for a king.
The basic ingredients are simple: eggs, onion and potato, but this is where those other ingredients in the refrigerator come into play: asparagus, red peppers, prawns, shrimp, mushrooms ...the list is endless.
I want to make food that is enjoyed and wonderful as traditional dishes are, we would miss out on tasty dishes if we didn't experiment. Writing today's blog has given me inspiration to go and to try a tortilla with Asian flavours.  Watch this space.

Now, where was that lemongrass....? 


Ingredients:
1/4 cup extra-virgin olive oil
1 medium onion, sliced
1 red pepper, roughly chopped
200 g pre-cooked chorizzo, thinly sliced
1/2 pound of potatoes, cubed, boiled until tender and drained
1 garlic clove, minced
3 tablespoons chopped cilantro leaves
1 teaspoon of salt
1/2 teaspoon freshly ground black pepper
12 eggs

1.Heat oil in a large saute pan over medium high heat. Add onions and peppers, cook until tender, Add chorizzo, potatoes, garlic, and cilantro stirring carefully. Season with salt and pepper.

2. In a large bowl whisk eggs with a pinch of salt. Add the eggs to the pan with the chorizzo mixture. Stir gently with a spatula allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath.
3. When the eggs are mostly set place the pan in oven for about 5 minutes until set on top.

4. Remove from oven. Cut into wedges.

Serves: 6