Spanish tortilla with British Charcuterie
Serves 4
Ingredients:
12 Happy 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
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This delicious recipe was made using happy eggs. The happy egg co. are committed to providing the highest possible standard of welfare for their hens, with the belief that happier hens lay tastier eggs. For more mouth-watering recipes, visit www.thehappyegg.co.uk