Name: Chorizo and Manchego tortilla
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 60 ml (¼ cup) olive oil; 2 chorizo, thinly sliced; 450 gm chat potatoes, very thinly sliced; ½ Spanish onion, thinly sliced; 1 garlic clove, finely chopped; 6 eggs; 1 lemon, finely grated rind only; 50 gm Manchego, thinly shaved, plus extra to serve; 1/3 cup coarsely chopped flat-leaf parsley; Alioli; 2 garlic cloves, finely chopped; 2 egg yolks; 200 ml extra-virgin olive oil; 30 ml sherry vinegar, or to taste

Chorizo and Manchego tortilla

Australian Gourmet Traveller Spanish recipe for chorizo and Manchego tortilla.

Serves 6

Prep

20M

Cook

35M

Total

55M

Sausage. Eggs. Cheese. What a brilliant combo. A dollop of homemade, garlicky alioli and that’s about as good as it gets.

Ingredients

60 ml (¼ cup) olive oil

2 chorizo, thinly sliced

450 gm chat potatoes, very thinly sliced

½ Spanish onion, thinly sliced

1 garlic clove, finely chopped

6 eggs

1 lemon, finely grated rind only

50 gm Manchego, thinly shaved, plus extra to serve

1/3 cup coarsely chopped flat-leaf parsley

Alioli

2 garlic cloves, finely chopped

2 egg yolks

200 ml extra-virgin olive oil

30 ml sherry vinegar, or to taste

Method

Main

1.For alioli, pound garlic and 2 tsp sea salt in a mortar and pestle until a fine paste forms, then add yolks and mix to combine. Add oil in a thin steady stream, mixing with pestle to emulsify, then add vinegar, season to taste and set aside. Makes 300ml.

2.Heat half the olive oil in a 20cm-diameter (base measurement) non-stick frying pan or cast-iron pan over medium-high heat, add chorizo and sauté until crisp (2-3 minutes), transfer to a bowl with a slotted spoon and set aside. Return pan to heat and add remaining olive oil. Add potato and sauté until tender (4-5 minutes), add onion and garlic and sauté until tender (2-3 minutes). Drain in a colander (reserve oil), add to chorizo.

3.Whisk eggs and lemon rind lightly to combine in a bowl, season to taste and pour over potato mixture. Stir through Manchego and parsley and set aside.

4.Meanwhile, preheat a grill to high. Heat reserved oil in an ovenproof frying pan over medium heat, add egg mixture, shaking pan to level top and cook, shaking pan frequently, until half set (6-8 minutes), then grill until golden and set (4-5 minutes). Serve warm or at room temperature with alioli, scattered with extra Manchego.