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CHORIZO AND PEPPER TORTILLA WITH ALIOLI

This tortilla recipe is a fresh spin on the traditional tortilla. Created by Sophie at the Corner Plot, it is packed full of flavour using Brindisa chorizo.
CHORIZO AND PEPPER TORTILLA WITH ALIOLI
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

  1. Heat a large frying pan over medium-high heat with a splash of vegetable oil. Add the onion and cook over a low heat for 15-20 mins until soft and caramelized at the edges. Remove onion from the pan and set aside.
  2. 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 cook 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.
  3. Remove all except 1 tbsp of the oil from the pan. Fry the chorizo and pepper until the fat runs and the chorizo starts to caramelise. Remove from the pan and add to the potatoes.
  4. In a large bowl, beat the eggs and season well with salt and pepper. Add the potato, onion, peppers and chorizo and stirgently.
  5. Heat 2 tbsp vegetable oil over high heat in a 26cm non-stick pan. When hot, add egg-potato mixture and 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 for4 to 6 min. Raise the edge to see if the base has achieved a light golden colour.
  6. Take a large plate and place face down over the pan. Flip in one quick motion, then slide the tortilla back into the pan and cook over low for about 3min.
  7. Slide tortilla out of the pan and onto a serving plate. 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

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