Potato and Chorizo Tortilla with Tomato Chutney
Photography by Aaron McLean.
Serves: 4-6
INGREDIENTS
750 grams potatoes, peeled
4 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
2-3 chorizo sausages, sliced
½ teaspoon sweet smoked paprika
6 eggs
¼ cup chopped flat-leaf parsley
sea salt and freshly ground pepper
Tomato Chutney
1 x 400 gram tin crushed Italian tomatoes
2 cloves garlic, crushed
finely grated zest 1 lemon
1 tablespoon lemon juice
1 teaspoon grated fresh ginger
½ teaspoon ground coriander
¼ teaspoon each ground cinnamon and cloves
¼ cup sugar
sea salt and freshly ground pepper
METHOD
Chutney: Place all the ingredients in a saucepan, season and bring to the boil. Simmer gently for 25-30 minutes until thick.
Tortilla: Slice the potatoes ½ cm thick. Cook in boiling, salted water for 5 minutes or until just tender. Drain well.
Preheat the grill to high. Heat the oil in a deep, 24 cm ovenproof sauté pan and cook the onion, garlic, chorizo and smoked paprika until the onion is tender. Using a slotted spoon, scrape in to a bowl, leaving the oil in the pan. Add the potatoes and cook for 5 minutes, turning gently. Add them to the chorizo and cool for a few minutes.
Whisk the eggs and flat-leaf parsley together, season and pour over the potatoes, turning to combine.
Reheat the sauté pan with a little more oil if needed and tip in the potatoes. Turn the heat to low, cover and cook until nearly set. If the heat is too high the base will burn before the eggs are set. Place under the grill and cook until the top is set and golden.
To serve: Cut the tortilla into wedges and serve with the tomato chutney, a crisp salad and crusty bread. The chutney will keep for 3 weeks, refrigerated, in a sealed container.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!