Kokova Magazine

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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.

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