Portuguese Tortilla
Andy Bates
A great snack that can be eaten warm after cooking or chilled for the next day, and especially great for picnics and hampers. Serve with a green salad to bulk out for a main meal.
If chouriço Portuguese not available then just use chorizo or omit the meat for a vegetarian version.
My portuguese tortilla
Ingredients
- 300g Portuguese chouriço, cut into thin slices
- 300g waxy potatoes (Charlotte or new potatoes) par boiled, cut into thin slices
- 1 white onion, peeled, halved & thinly sliced
- flaked sea salt and freshly ground black pepper
- 7 large eggs beaten.
- 3 tbsp olive oil for cooking
Method
In an 8” skillet/frying pan heat the olive oil to a medium heat and add the chorizo and cook off for 5 minutes to colour and release their cooking juices. Use a slotted spoon to transfer the chorizo onto a plate and rest until needed. To the pan, add the potatoes and onions and gently cook for 20mins until the potatoes are cooked and the onions are softened and translucent. Return the chorizo to the pan and mix.
Pour the onions, potatoes and sausage into a bowl and return the skillet back to the heat adding a little more oil. Season the potato mix, add the eggs, quickly stir and pour back into the skillet, flattening the mix a little to create layers in the tortilla.
Cook for around 6-8 minutes until the edges are set and centre is slightly runny. Run a spatula around the edges occasionally whilst cooking.
Place a plate upside down onto the skillet, invert onto the plate and slide cooked side up back into the skillet. Return to the heat for a further 4-6 minutes until completely set. allow to rest for 10-15 minutes and serve in the skillet or inverted onto a plate/serving board in wedges or squares.