This is the perfect dish to serve as tapas or as a light meal with a fresh salad. Traditionally it is served cold without a sauce, but we enjoy it room temperature with a wee bit of chilli sauce or Relish the Thought Tomato Relish… YUM!Download the recipe card here: Drew’s Spanish Tortilla
Heat 1 Tbsp of olive oil in a large frying pan over medium heat, add the onion, and cook gently for 20 minutes until soft and brown. Remove and set aside. Rinse the potato slices under cold water and pat dry.
Add 250ml of olive oil to the pan, then add the potato. If if seems overcrowded, cook them in a couple of batches. Cook until the potatoes are tender and on the verge of falling apart, then drain well and set aside (you can keep the oil for your next tortilla).
Add the potato, chorizo and onion to the beaten eggs, season well, and leave to stand for 10 mins (longer if you prefer a stronger onion flavour).
Put a smaller pan (about 22cm) over a medium heat, and add the remaining olive oil. When hot, add the mixture... it should almost fill the pan. Cook until it comes away from the edge of the pan, and looks about two thirds set.
Place a plate, or saucepan lid, over the pan and invert it so the tortilla flips onto the plate. Gently slide it back in, cooked side up, tipping any liquid egg in with it. Give yourself a pat on the back for being brave. Cook until it is springy to the touch: be careful not to overcook it... it should still be a little bit moist in the middle, as it will keep cooking a wee bit after you take it off the heat.
Please freestyle with this recipe... add capsicum, garlic, tomatoes or other veggies to suit your tastes!