Spanish Tortilla
Serves 4
Ingredients:
12 Eggs
20 cooked New Potatoes, sliced in ½
Small punch of Wild Rocket
100g Charcuterie (ready sliced) eg. ham, salami
1 small Chorizo, cooked, peeled and sliced
300ml single cream
Pinch of salt & pepper to season
Few drops Tabasco
Method:
Mix the eggs, Tabasco, salt, pepper and cream together in a bowl
Add the New Potatoes to the bowl, along with the roughly chopped Wild Rocket, sliced Charcuterie and Chorizo
You’ll need a deep oven-proof frying pan. Prepare the pan by heating it, then place a knob of butter in it and wipe it around the pan until melted
Pour in the mixture, cook on a moderate heat for 8-10 minutes (no stirring) until it starts to come away from the sides of the pan
Place the pan in the oven at 160C for 10 minutes
Test to see whether it’s cooked through by poking it with a metal skewer. The skewer should come out clean if it’s cooked
Remove it from the oven and turn it out onto a plate
Slice it and eat hot or cold
Visit www.thehappyegg.co.uk for more recipes from Mat Follas
Tagged in Recipes