If you’re a regular reader of this blog, then you’ll probably remember my ravings on the benefits of Olives from Spain. I wont repeat myself today, I only wanted to share another fabulous recipe from Omar Allibhoy. This Tortilla is quick, simple and the whole family seems to love it!
What You’ll Need
3 Large Potatoes for frying
Spanish Olive oil for deep frying
8 Large Free Range Eggs
225g Hot Chorizo Sausage
1 Handful Pitted Spanish Olives (green olives)
Salt to season
Peel, wash and thinly slice the potatoes, then cut into half to make half moon shapes.
Repeat this step with the onion.
Pour Olive oil in a deep frying pan over a high heat. Use enough oil to just cover the potatoes and onion.
Once the oil is hot, cook the onion for about 10 minutes until golden. Then add the sliced potatoes, stirring occasionally for at least 15 minutes. The potatoes should then be soft and cooked through.
Drain the oil from the potatoes and onion. In a separate dish mix together the egg, then add the potatoes and onion and mix again. Leave it to rest for 10 minutes.
Chop the chorizo into chunks and halve the pitted olives. In the same frying pan that you used earlier fry the chorizo for 1 minute, followed by the olives for 15 seconds. Add them into the potato, onion and egg mix. Season and stir slowly.
Place a non stick omlette/frying pan over a medium heat and drizzle in a drop of olive oil.
Pour the Tortilla mix into the pan and lower the heat. After 4 minutes use a large plate to cover the pan, hold it firmly and flip the Tortilla onto the plate. Return the uncooked side of the Tortilla back to the pan.
Depending on the size and depth of the pan cooking time may vary, Omar suggests eating the Tortilla when it is still a little runny in the centre. This is all down to personal preference of course.