Pea, Spicy Chorizo and Potato Tortilla with Tomato Salsa
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Serves 4-6
Ingredients
- 2 Waxy potatoes (Desiree potatoes are good for this)
- 6 tbsp rapeseed oil
- 120g of chorizo, diced into small pieces
- 1 medium onion, peeled and finely sliced
- 8 eggs, beaten
- 200g of frozen peas, blanched
- Sea salt and black pepper
Tomato salsa:
- 4 vine tomatoes, deseeded and diced
- 1 tbsp rapeseed oil
- 1 small red onion, peeled and finely chopped
- Juice of 1 lime
- 1 tbsp fresh coriander, chopped
- Sea salt and black pepper
Procedure
- Firstly peel the potatoes with a potato peeler and slice them into thin rounds and place them in a clean tea towel, rub them to get the potato slices as dry as possible.
- Next heat 4 tablespoons of the rapeseed oil, in a non stick frying pan (approximately 23cm in diameter).
- Add the chorizo and onion and fry gently to release the oils from the chorizo.
- Cook for 2-3 minutes then add the potato slices and season well with sea salt and black pepper.
- Turn the heat down, cover the pan with a lid and let the mixture cook slowly for 20 minutes, shaking the pan well from time to time.
- The mixture is not supposed to be brown, but gently stew in the oil.
- Meanwhile whisk the eggs lightly in a large bowl, do not over beat them, and season with sea salt and black pepper and add the peas.
- When the potato mixture is cooked, quickly transfer them to the eggs in the bowl.
- Put the pan back on the heat, add the remaining 2 tablespoons of rapeseed oil and turn the heat to medium.
- Mix the potato and egg mixture well before pouring it all back into the pan and turn the heat to its lowest setting, this will take 20 minutes to cook.
- Every now and then draw the edge in gently with a pallet knife.
- When the mixture is almost set on the top of the tortilla, remove from the heat and place a plate over the pan and invert both, so that the tortilla is on the plate.
- Ease the tortilla back into the pan and cook for a further 2 minutes.
- Turn off the heat, leave for a few minutes in the pan to set. Turn the tortilla out of the pan onto a wooden board or plate and serve hot or cold.
- Cut into wedges and serve with the tomato salsa.
- To make to tomato salsa, mix all of the tomato salsa ingredients together, stir lightly and season well with sea salt and black pepper.