Spanish Tapas: Chorizo and Cheese Tortilla

The Spanish tortilla is a very popular tapas dish in Spain. This version, with the addition of chorizo and cheese, is even better and can be eaten hot or cold.

5 tablespoons olive oil, divided
6 oz thin sliced chorizo
1.5 lbs waxy potatoes, thinly sliced
2 Spanish onions, halved and thinly sliced
4 large eggs
2 tablespoon chopped, fresh parsley, plus extra to garnish
1 cup grated cheddar cheese
salt and ground black pepper

Instructions:

Heat 1 tablespoon oil in a medium sized non-stick frying pan and fry the sausage until golden brown and cooked through. Remove with slotted spoon and drain on paper towel.

Add 2 tablespoons to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently. Cover tightly and cook over a gentle heat for about 30 minutes, turning occasionally until softened and slightly golden.

In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and salt and pepper. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much.

Wipe out the pan with a paper towel and heat the remaining 2 tablespoons oil. Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.

Preheat the grill/broiler to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with aluminum foil and place the tortilla under the grill until it is set and golden. Cut into wedges and serve garnished with parsley.

Yield: 4-6 servings.

Spanish Tapas: "Pollo Con Limon Y Ajillo" Chicken with Lemon and Garlic

Eating tapas (small bites) is my favorite thing about going to Spain. There are endless tapas recipes and this will the first of hopefully many tapas posts to come. This recipe is fast and very easy to make.

2 skinless, boneless chicken breast fillets
2 tablespoons olive oil
1 shallot, finely chopped
4 garlic cloves, finely chopped
1 teaspoon paprika
juice of one lemon
2 tablespoons chopped, fresh parsley
salt and ground black pepper
fresh flat leaf parsley, to garnish
lemons wedges, to serve

Instructions:

Slice the chicken meat into strips. Heat the oil in a large frying pan. Stir-fry the chicken strips with the shallot, garlic and paprika over high heat for about three minutes until cooked through. Add the lemon juice and parsley and season with salt and pepper to taste. Serve hot with lemon wedges, garnished with flat leaf parsley.

Serves: 2

Variation: Use strips of pork fillet with scallions instead of shallots and use the green scallion tops to replace the parsley.

Off eating...

Off eating in Seville and Granada, Spain!