New potato and chorizo tortilla
Many countries have their own version of an open omelette. The Italians have frittata, the Spanish tortilla. In France it is Spanish omelette. Traditionally it wouldn’t be new season potatoes used in this dish – it would be bigger main crop potatoes – but I wanted to celebrate the first of the early potatoes and they work surprisingly well.
Ингредиенты
- 3 tbsp olive oil
- 400g/14oz Jersey Royal potatoes
- 1 onion
- 1 garlic
- 2 bay leaves
- 1 thyme
- 1 rosemary
- pinch Espelette pepper or smoked paprika
- pinch sea salt
- 120g/4½oz cooking chorizo
- 15g/½oz flat-leaf parsley
- 80g/3oz spinach
- 8 free-range eggs
Как приготовить
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Рецепт в редактуре
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