NEW POTATO AND CHORIZO TORTILLA
Recipe from Kew on a Plate with Raymond Blanc.
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 worked surprisingly well. As the season goes on, you could substitute Belle de Fontenay and other different varieties, such as Agria: you just don’t want a potato that is too floury as it will break up.
|400g||Jersey Royal potatoes, quartered|
|1||Garlic clove, finely chopped|
|3 tbsp||Olive oil|
|1 pinch||Espelette pepper or smoked paprika|
|1 pinch||Sea salt|
|120g||Chorizo, cut into small dice|
|15g||Flat-leaf parsley, finely chopped|
Preheat the oven to 170ºC/Gas Mark 3½.
In a medium sauté pan with a lid, over a medium heat, sweat the potatoes, onion and garlic in the oil with the bay leaf, thyme, rosemary, Espelette pepper or smoked paprika and salt for 13–15 minutes. Stir regularly to avoid any colouring.
Add the chorizo and continue to sweat for 5 minutes with the lid on so the flavours mingle. Finally, add the parsley and spinach and stir them into the vegetables for 30 seconds, then remove from the heat, add the eggs and stir everything together until evenly mixed.
Pour the egg mixture into a 20cm non-stick ovenproof frying pan and place in the oven for 15 minutes. Once cooked, remove from the oven and leave to rest for 5 minutes before turning out on to a board or a large serving dish. Using a serrated knife, cut the omelette into 4–6 wedge-shaped slices and serve warm.
Recipe from Kew on a Plate with Raymond Blanc published by Headline Ltd.
Recipe © Raymond Blanc 2015.
Photograph © Jean Cazals 2015.