The tortilla I am referring to is not a flat pancake stuffed 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.
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. Writing today's blog has given me inspiration to go and to try a tortilla with Asian flavours.
Now, where was that lemongrass....?
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
1. Heat oil in a large saute pan over medium high heat. Add the onions and red pepper and cook until tender. Add the chorizzo, potatoes, garli, and cilantro, stirring carefully. Season with salt and pepper.
2. In a large bowl whisk the eggs with a pinch of salt. Add the eggs to the pan with the chorizo 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 the oven for about 5 minutes until it has set on top.
4. Remove from oven. Cut into wedges.