This post is sponsored by West Village
I’d say I had a pretty typical experience of Barcelona. An interesting hostel, roaming the streets looking for dinner at 9pm only to realise NO ONE eats dinner before 11pm, an unbreakable language barrier, too much sangria and unforgettable cold tortilla.
In the years since returning home, my attempts to make a tortilla exactly like the one I have fond memories of scoffing atop tomato bread, were not always successful. Mostly, I’d end up with an overcooked-egg but undercooked-potato, or in other words, a hot mess!
Last year I got serious in my tortilla endeavors and really worked hard to perfect it. I now deem myself good enough to be able to share some tips with you about this, so listen up!
Firstly, a small pan. I use a really good non-stick 20cm pan. Next, low and slow. Please must avoid a high heat when you are making your tortilla. You don’t want to brown the potatoes; you are simply steaming them. The same goes with the egg, there is no place for crispy egg here, OK? Lastly, it must be eaten cold, but good luck waiting for that to happen.
I’ve been a bit sneaky here and added some chorizo in this recipe. It gives the dish some nice salty and smoky bursts as you munch your way through. I suggest serving it alongside some Sangria, immediately.
Thanks so much to West Village for sponsoring this post! West Village is a new development in Brisbane’s West End which will be full of food markets, restaurants, retail stores, outdoor areas and apartments. Peters Lane will be the ultimate foodie destination at West Village. With laneway providores, tapas and wine bars, it takes me straight back to Barcelona. It was the inspiration for this Chorizo + Potato Tortilla!
- 3-4 medium starchy potatoes (such as Sebago)
- 6 large eggs
- 1 chorizo
- 2 tsp salt
- 2 tbsp olive oil
- chopped parsley, to garnish
- Finely slice the chorizo and potato and set aside. I used a mandolin to slice the potato.
- Place the chorizo in a cold, 20cm non-stick and oven proof pan. Place over a low heat and allow fat from chorizo to render, tossing it every few minutes. Remove from the pan when crisp and set aside.
- Add the olive oil to the pan and add the potatoes and salt. Again, cook over a low heat, tossing from time to time. You will notice that the potatoes will begin to become sticky from the starch. You are not browning them, but you will get some colour eventually. Cook for 10-15 minutes until soft.
- Beat the eggs in a small bowl, add the chorizo back to the pan and toss.
- Pour the beaten eggs into the pan and shake to evenly distribute the egg.
- Preheat the oven to 180°C while you continue to cook the tortilla over a low heat.
- Once the tortilla is mostly cooked on the base, transfer the pan to the oven and bake until cooked through. Again, be cautious not to brown or overcook the egg!
- Allow to cool and cut into wedges to serve.