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Delia Smith’s 70s Recipes: Spanish Tortilla


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Delia Smith’s 70s Recipes: Spanish Tortilla

It’s an omelet that can be served both cold and hot – and therefore excellent for taking on a picnic, where it can be cut into quarters.

Perfect for a picnic: the Spanish tortilla is just as good served cold as it is hot

FOR 2-4 PEOPLE

INGREDIENTS

  • 4 large eggs
  • 2 medium potatoes, finely diced
  • 1 medium onion, chopped
  • 1 small green pepper, seeded and chopped
  • 50g (2oz) piece of Spanish chorizo ​​or similar sausage, finely diced
  • 3 tablespoons of olive oil
  • Salt and freshly ground black pepper

METHOD

Start by heating 2 tablespoons of oil in a pan, add the potatoes and cook for 8-10 minutes (stirring occasionally) until smooth.
burnished. Then add the onion, pepper and sausage. Stir well and continue cooking for another 6 to 8 minutes.

Now beat the eggs and season them well with salt and pepper, and pour them into the pan over the vegetable mixture.

Cook over medium heat for about 3 minutes, pulling the cooked egg down the center of the pan with a palette knife and allowing the liquid egg to flow into the interstices.

When the omelet is firm – but still slightly damp – flip it onto a plate. Then heat the remaining tablespoon of oil in the pan and return the omelet to the pan (the other side facing up). Cook it for another 3 minutes.

You can, of course, serve this right away; otherwise let cool, cover and store until use. If you find the classic Spanish way of turning the omelet difficult, you can preheat the grill before you start and grill the top until golden brown.

Excerpt from Delia’s Complete Cooking Class by Delia Smith, published by BBC Books at £ 18.99 (£ 12.99 paperback). © Délia Smith. To order a copy (p & p free) for £ 17.09 (£ 11.69 pocket), tel. : 0845 155 0720. For more recipes, visit deliaonline.com

NEXT WEEK: THE 1980S – BEEF IN CRUTE, LASAGNA AL FORNO, PAVLOVA AND CREME BRULEE

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