One of my favourite countries is Spain so  I thought I would bring a little bit of Spain to us, in the shape of Spanish Tortilla.  The great thing about this is you can adjust the portion size accordingly, add in additional bits’n’pieces and eat it hot or cold.  This week I’ve made a small tortilla which will feed 2-3 people and my additional ingredient is chorizo – in Spain they typically would not include this but it provides a lovely spicy flavour. The other thing I incorporate is some gruyere cheese (because I like it) – however when I ask for this in Spain ‘Queso’, I get some odd looks.

Serves 2-3 people

Ingredients

1 small onion or shallot

2 tbsp olive oil

10g butter

200g waxy potatoes thinly sliced

1 clove garlic crushed

4 eggs beaten

Handful parsley

5 rounds of chorizo cut into small pieces (optional)

50g Guyere cheese (optional)

Method

1. In a frying pan cook the onion in the oil and butter until nice and soft (about 10 mins on the lowest heat
2. Add the potatoes and cook covered for 15-20 mins until they are soft – turn regularly in order that they cook evenly
3. Add the garlic to the mixture and the chorizo if using – fry for 1 minute
4. Season the eggs, add most of the parsley (retaining a few sprigs to decorate) and add to the pan (with the cheese mixed in, if using)
5. Put the pan back on the heat and leave to cook gently for around 20 minutes – edges should be golden and a bit wobbly in the middle
6. Turn the tortilla over by placing a plate on top of the pan, tip it on to the plate then slip it back into the pan to finish cooking – should only take about 5 mins
7. Once cooked turn onto a serving dish and serve hot or cold with sprig of parsley

Karen’s tip – I vary the ingredients depending what leftovers I have in the fridge – then it becomes ‘Karen’s Take on Tortilla’ rather than the original Spanish recipe!  Peppers, mushrooms, corn all work well in my book!