Potato, Caramelized Onion & Chorizo Spanish Tortilla

Just so you don’t start to think I’m living on a diet solely made up of cupcakes, I have something relatively healthy for a change!

I’ve wanted to try a fritata/tortilla/crustless quiche type dinner for a while now. Mainly because you can be as inventive or conservative as you like with the ingredients and flavours you add in. It’s also a great “fridge clearer” dish because you can pretty much chuck anything you have into it!

The recipe I used is loosely based on one I found over at Sea Salt With Food.

Here is what you will need to make enough to feed 3-4 people as a main course.

  • 2 x approx 300g Potatoes
  • 1 x Onion
  • 70g Chorizo
  • 1 tsp Baxters Jalepeno Chilli Jelly
  • 5 Eggs
  • 3 tbsp Fresh Parsley, chopped
  • 4 tbsp Olive Oil
  • Salt & Pepper

Preheat your oven to 180°C.

First up, prep the veg. Peel and dice the potatoes, slice the onion, cut the chorizo into chunks & chop the parsley.

Now all that lot’s ready, put the diced potatoes in a pan and cover with cold water, season with salt. Bring to the boil & simmer for about 5-6 minutes. Drain and keep to one side.

Heat 1 tbsp of the olive oil in an oven proof frying pan over a medium heat and add the onions. Fry for 5 minutes until softened and just starting to turn golden then add the jalepeno jam. Keep frying until the onions are nearly caramelized and add the chorizo and some salt & pepper. Fry for a further 2 minutes until the chorizo goes slightly crispy. Remove from the pan and set aside.

A quick note about the jalepeno jam. For those who fear the heat, worry not! It is for the sweetness to help along the caramelizing of the onions. It adds no heat at all.

Beat the eggs in a jug and add a generous amount of salt and pepper.

Add the remaining 3 tbsp of olive oil to the pan then add the potatoes & parsley. Mix together and pour over the egg. Scatter the caramelized onions & chorizo over the top and put in the oven for about 10 minutes until the egg has set.

Slice up and serve with a salad.

This is a really quick dinner that you can knock up in no time. You can keep it economical and throw in those leftover ingredients from the fridge. You can please most people by easily switching out ingredients and you could eat it as either part of a main course or a snack. All in all, there’s not really anything bad I can say about this dish!

I think next time I might try it with some grated parmesan melted on top & a teaspoon of mustard beaten in with the eggs just to give it that extra little kick of flavour. Or even make one more suited to the Mr by adding some chillis in there for a bit of heat.

Either way, I will definitely be making more of these!

Hope you enjoyed the post and I’ll catch you all soon.

Miss KitchenMason

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4 comments on “Potato, Caramelized Onion & Chorizo Spanish Tortilla

  1. Mum says:

    Oh Boy Emma, this one is for me, looks yummy!!! Don’t suppose you saved me a bit??
    Mum xxx

  2. Mum says:

    Forgot to say Nom Nom!!! xxx

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