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A perfect dish to have on hand in any Recipe File. Friendly warning: this recipe requires flipping your pan, but it tastes amazing! (and there’s wine in it)
You will need:
2 tbsp olive oil
2 onions, finely chopped
120g chorizo, chopped into small dice (or you can by the ready diced chorizo from supermarkets)
1 garlic clove, chopped
100ml white wine
400g small or baby potatoes, sliced very thinly (no need to peel)
125ml olive oil
6 large eggs
2-3 sprigs of thyme
Salt and pepper to season
Fry the onions with 2 tbsp’s of olive oil on a medium heat for about 10 minutes, stirring regularly. You want them to caramelise and take on lots of colour but stirring will stop them from catching and burning. Remove from the pan and add the chorizo. Fry for 2-3 minutes.
Add the garlic and white wine to the chorizo, and allow to bubble until reduced to a syrupy consistency. This will take 2-3 minutes. Return the onions to the pan and continue frying for a further 5 minutes, until the onions are very soft. Add the thyme leaves, season and leave to cool.
Clean the pan to cook the potatoes. Heat the oil very gently in the frying pan over a medium heat and add the potatoes. Cook for about 10 minutes, stirring gently every now and again until the potatoes are tender, on a gentle heat at all times. When the potatoes are ready, lift out of the oil with a slotted spoon on to a plate lined with kitchen paper. You want to drain off as much of the oil as possible.
Whisk the eggs and season. Add the cooled onion, chorizo and potatoes and mix well. Allow the mixture to stand for a couple of hours in the fridge. Place an oiled tortilla pan on a medium heat. When hot, ladle a spoonful of mixture into the pan, making sure the level of mixture is equal to the top of the pan. Fry for 2 minutes on one side, using a palate knife to ensure the edges are not sticking.
Now flip the tortilla, raw side down, onto a medium sized plate and slide back into the pan as quickly as you can, so that the side that has been cooking is now facing up. This will feel scary, but the tortilla will hold its shape, and will slide back in very easily. Be brave! Cook for a further 2 minutes and serve immediately.
Recipe and images source: The Lazy Baker
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