This tortilla was dinner tonight, together with some chard agrodolce. It was all delicious. We used royal blue potatoes – purple skin, yellow flesh – though the skin didn’t stay purple through cooking, alas. The chorizo was from Black Pig. I think the success of the tortilla would depend on using a really flavourful chorizo (this one was fantastic). In the absence of that, I’d add a couple of skinned roasted peppers and some smoked paprika. This tortilla has less egg per potato volume than a traditional tortilla, and is thinner (about 2 cm thick), but that’s how I like it.
The chard agrodolce was a good match. This was a large bunch of ruby chard, stemmed, chopped, blanched and squeezed dry, then sauteed with olive oil, minced garlic and a handful of currants, and finally tossed with a splash of aged red wine vinegar and some toasted pine nuts. A++ would make again.
Potato and chorizo tortilla
2 onions, quartered and sliced
olive oil
5 medium waxy or all-rounder potatoes, scrubbed, cut into 1-2 mm slices
1 cured chorizo, ~120 g, sliced
1 good handful chopped parsley leaves
4 eggs
salt and pepper
Heat the olive oil in a frypan over moderate heat, add the onions, and cook until translucent and soft. They’ll get quite a lot more cooking, so no need to take them to the golden stage at this point. Add the raw potato slices and continue to fry, stirring frequently, until they are cooked (but still keeping their shape). This took about 15 minutes for us – it will depend on the potato type and how finely they’re sliced. Add the chorizo a few minutes before the end, so its flavour gets mixed through everything.
Turn down the heat under the pan to low. Whisk together the eggs, parsley and salt and pepper, then add to the pan. Give it a very quick stir through, and pat everything down flat. Our mixture was about 2.5 cm thick at this stage. Leave to cook until the middle of the frittata is getting solid, and just the top remains runny. At this point, you can flip it if you are highly skilled. If you’re like me, on the other hand, you can instead just put the pan under the grill until the top is cooked.
Serves 4, with a vegetable side.