Chorizo and Tortilla
This is a mainstay of many a Spanish tapas menu. The potato omelette is cooked separately and combined with fried chorizo. This can be served as light dish or with other dishes as part of a Spanish tapas. This is a dish which is as good cold as hot.
In this version the tortilla and chorizo are cooked separately. You can cook them together, in which case cut the sausage into large cubes and add to the vegetables after 5 minutes.
Purists will say that this is the Madrid version, other versions omit the onions.
6 free range eggs
1 onion peeled and thinly sliced
150 ml olive oil
Salt and black pepper
A splash of red wine (optional)
200g chorizo, sliced into thick discs
Fry the potato and onion in a large pan for around 15 minutes until cooked
Beat the eggs, salt and black pepper in a bowl and pour over the potato and onion
Cook for 5 minutes until nicely browned and then either flip onto the other side or brown the top under a medium grill for 3 minutes
Meanwhile saut?he sliced chorizo until hot and brown, adding a splash of red wine and cooking until this has evaporated
Slice the tortilla into slices or squares and the serve together with the hot chorizo
Use either a fresh cooking chorizo or a dried version. Our favorite Spanish food (and chorizo)comes from the superb Brindisa who sell at Borough Market, a shop in Clerkenwell and mail order