Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
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Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Apple Cider Vinegar
Perello Chickpeas
Buy a Gift Card
Celebration Hamper
Sherry
Sparkling Cava for Christmas
Perello Olives
Navarrico Butter Beans
READY IN
1 hour 15 mins
COOKING TIME
45 mins
PREP TIME
20 mins
SERVES
2 people
ingredients
- 1 large onion, peeled, halved and thinly sliced
- 160ml vegetable oil
- 80 ml extra virgin olive oil
IN STOCK - 1kg potatoes, peeled and sliced (3-4cm thick)
- 2 cooking chorizo
IN STOCK - 1 red pepper, deseeded and sliced
IN STOCK - 6 large free-range eggs
- Fresh ground black pepper and sea salt
- 1 jar of alioli
IN STOCK Method
-
Heat a large frying pan over medium - high heat with a s plash of vegetable oil . Add the onion and cook over a low heat for 15 - 20 mins until soft and caramelized at the edges . Remov e onion from the pan and set aside . -
Add the extra virgin olive oil and remaining vegetable oil to the pan and set over a medium heat. Carefully slide in the potatoes and c ook very gently for 20 to 25 minutes until the potatoes are soft when pierced with a knife . Remove potatoes with a slotted spoon and place in a strainer to allow the excess oil to drip off. Allow to cool for a few minutes. -
Remove all except 1 tbsp of the oil from the pan. Fry the chorizo and pepper until the fat runs and the chorizo star ts to caramelise. Remove from the pan and add to the potatoes. -
In a large bowl, beat the eggs and season well with salt and pepper. Add the potato , onion, peppers and chorizo and stir gently . -
Heat 2 tbsp vegetable oil over high heat in a 2 6 cm non - stick pan. When hot, add egg - potato mixture a nd turn the heat to low. For the next minute, draw the egg mix from the edge to the centre of the pan to start to cook the mix evenly. Leave the omelette to cook for 4 to 6 min. Raise the edge to see if t he base has achieved a light gold en colour. -
T ake a large plate and place face down over the pan. Flip in one quick motion , then s lide the tortilla back into the pan and cook over low for about 3 min. -
Slide tortilla out of the pan and onto a serving plat e. Let cool a bit before serving with the alioli and a fresh green salad .
ingredients
- 1 large onion, peeled, halved and thinly sliced
- 160ml vegetable oil
- 80 ml extra virgin olive oil
IN STOCK - 1kg potatoes, peeled and sliced (3-4cm thick)
- 2 cooking chorizo
IN STOCK - 1 red pepper, deseeded and sliced
IN STOCK - 6 large free-range eggs
- Fresh ground black pepper and sea salt
- 1 jar of alioli
IN STOCK 
