Chorizo and apple tortilla
A classic Spanish tortilla is brilliantly thrifty. All you need to make it are potatoes, eggs and oil. Sometimes, though, it’s fun to add a few extras, especially if one of them is chorizo…
Tortilla is a staple in our house, as my husband Jon used to live in Spain. He was taught how to make tortilla by a flatmate in Valencia, and you can find his description of the process, including some rude analogies involving whisking, on my old blog, Pinch of Salt.
I’ve kept to the classic tortilla method and base but I’ve also added a little chorizo (diced into very small cubes so it doesn’t overpower the other flavours) and wafers of crisp green apple for a twist as pork and apple are such natural bedfellows.
We eat this as a lunch with rocket and good-quality mayo or homemade alioli. It’s also perfect as part of a tapas spread. Spanish food is a surprisingly good option on a dairy-free diet (certainly compared to French or Italian), as so much of it requires oil instead of butter. Rifle through some Spanish cookbooks (my favourites include The Food of Spain by Claudia Roden, Rick Stein’s Spain, and the classic 1080 Recipes by Ines and Simone Ortega) and you’ll be surprised how many dishes you can eat or tweak.
Serves 2-3, or more as part of a tapas spread.
Peel and slice the potatoes into very thin rounds or shards. Peel, core and quarter the apple and slice the quarters into very thin slices/shards.
Dice the chorizo into 1cm cubes.
Place a small-medium, non-stick frying pan on a high heat. Add the vegetable oil. You need enough so once the potatoes are added, they will be almost submerged. Check the oil is hot enough by dropping in a potato shard – once it starts bubbling round the edges, you’re ready.
Slide into the potato slices. Turn the heat down to medium and fry for round 4-5 minutes until they are soft and lightly golden but not burnt.
Meanwhile, fry the chorizo in a separate pan until cooked through and turning crisp. Place on a plate lined with kitchen paper to absorb some of the excess oil.
Whisk the eggs together in a large bowl until well combined, and season with a little sea salt (you don’t need too much because the chorizo is quite salty). Add the chorizo and apples to the egg mixture.
Once the potatoes are just turning golden, carefully lift them out of the pan with a fish slice and place on a plate lined with kitchen paper. Drain away most of the oil from the pan, leaving just a few specks.
Slide the potatoes into the egg mixture and then pour into the pan. Use a wooden spoon to shape the tortilla by gently pushing potato and apple into any bits that are just egg. The whole surface of the pan should be covered with a layer of potatoes and apple.
After a minute or two, turn the tortilla over. To do this, turn the heat down and cover the top of the pan with a large plate (a light, plastic picnic plate is ideal). Hold the pan in one hand and place the other hand on the middle of the plate (you might want to do this over the sink!). Flip the pan and plate over and then remove the pan so the tortilla is sitting on the plate.
Slide the tortilla back into the pan to fry the other side for another minute or so. It should be golden on both sides and the middle set, but still a little gooey.
- 275g waxy salad potatoes
- 50g chorizo
- 1/2 crisp green apple
- 5 large eggs
- Sea salt
- Vegetable oil