Chorizo, Red Pepper and Spinach Tortilla

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Over my years of cooking, I’ve made many Spanish tortillas — and they are, without question, always a good thing to eat. In its simplest form — eggs cooked with onions and potatoes — when well-seasoned and properly cooked, a tortilla hits all the right spots.

For a top-tier sandwich combo, a wedge of perfectly cooked tortilla stuffed into a crusty roll (perhaps with some aioli too) is hard to beat. In fact, one such sandwich featured in my campervan cookbook, with my youngest daughter Dot — aged 7 at the time — holding a jaw-dropping (literally) tortilla sandwich in one of the photos.
I’ve added chorizo, red pepper and spinach to this tortilla to mix things up — and also because Ivy likes chorizo, and she helped me come up with this new series of packed lunch recipes for my website. Omit the chorizo if you prefer.
Cook the potatoes the night before to speed things up — or better yet, make the whole tortilla in advance. Served cold and sliced straight from the fridge, it’s ideal for a packed lunch.

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INGREDIENTS

Serves 4

600g waxy potatoes (such as Charlotte or new potatoes), peeled & thinly sliced
1 onion, thinly sliced
1 green or red pepper, thinly sliced
100g cooking chorizo, thinly sliced
6 large eggs
4 tbsp olive oil
Salt & black pepper, to taste
A handful of spinach

METHOD

1. Heat 2 tbsp of the olive oil in a large non-stick frying pan over medium-low heat.

2. Add the potatoes, peppers and onion, season with salt, and cook gently for about 15 - 20 minutes, stirring occasionally, until soft but not browned.

3. Stir in the chorizo and cook for about 3-4 minutes until it releases its oil. Stir in spinach and allow to wilt.

4. In a large bowl, beat the eggs with a large pinch of salt and black pepper.Add the potato mixture to the eggs and mix to coat everything.

5. Add 1 tbsp olive oil to the pan and heat over a medium high heat.

6. Pour in the egg mixture, spreading it evenly.
   Cook on low heat for 5-8 minutes until the edges are set but the middle is still slightly wobbly.

7. Place a large plate over the pan, carefully flip the tortilla onto the plate, then slide it back into the pan.

8. Add the remaining 1 tbsp olive oil and cook for another 3-5 minutes until firm but still soft inside.

9. Let the tortilla cool to room temperature before slicing into wedges or bite sized cubes.

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