Many countries have their own version of an open omelette like this Tortilla with Chorizo. The Italians have frittata, the Spanish tortilla. In France it is Spanish omelette. You can make this veggie by adding more onion and no chorizo. Red pepper could appear, it’s up to you.
The time-consuming part of the recipe can be done in advance. That’s cooking the onion and potato with the herbs. It can be done well in advance, then reheated and cooking the chorizo for a few minutes, before adding the egg and spinach.
- 3 tbsp olive oil
- 400g/14oz new (salad, waxy) potatoes, cut into 1.5cm pieces
- 1 onion, diced
- 1 garlic clove, finely chopped or crushed
- 2 bay leaves
- 1 thyme sprig
- 1 rosemary sprig
- 1 tsp Espelette pepper or smoked paprika, and perhaps some hot paprika or chilli powder
- pinch sea salt
- 120g cooking chorizo, cut into small dice
- 15g flat-leaf parsley, finely chopped
- 80g spinach, chopped
- 8 free-range eggs, beaten
- Preheat the oven to 150C Fan
- Heat the oil a medium sauté pan or frying pan with a lid over a medium heat. Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13–15 minutes. Stir regularly to avoid any colouring.
- Add the chorizo and fry for 5 minutes with the lid on so the flavours mingle.
- Pick out the bay leaves any large sprigs of herb, then add the parsley and spinach and stir for 30 seconds. I put the lid on to cause the spinach to wilt down slightly, otherwise, it can be a bit unruly. Remove from the heat, add the eggs and stir until evenly mixed.
- Pour the egg mixture into a 20cm non-stick, ovenproof frying pan (or, if it is suitable just use the pan you have been cooking with) and place in the oven for 15 minutes, until cooked. Leave to rest for 5 minutes before turning out on to a board or a large serving dish.
- Cut the tortilla into 4–6 wedge-shaped slices and serve warm.