Potato and Chorizo Tortilla with Tomato Chutney

, from Issue #20. August, 2015
Photography by Aaron McLean.
Potato and Chorizo Tortilla with Tomato Chutney

Serves: 4-6


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


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.