Yields4 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

Chorizo Salami, Potato & Onion Tortilla with Tomato Salsa

Ingredients

 100 g D’Orsogna Deli Fresh Chorizo Salami, diced
 750 g Potatoes, washed, peeled and diced into 1 cm dice
 2 Brown onions, finely sliced
 375 ml Olive oil
 4 Eggs
 150 ml Cream
 1 Flat leaf parsley, chopped
 Salt and pepper
For the Salsa:
 250 g Roma tomatoes, diced
 2 tbsp Baby capers
 1 tbsp Flat leaf parsley, chopped
 2 tbsp Extra virgin olive oil
 1 tbsp Red wine vinegar
 Salt and pepper

Method

A well made Spanish tortilla is a thing of great simplistic beauty. The trick is to almost deep fry the onion and potato in olive oil before adding them to the egg mixture. Both ingredients take on the flavour of the oil and become meltingly soft. A tortilla should be less like an omelette with potato in it and more like potato and onion held together with eggs. D’Orsogna’s Chorizo Salami adds an authentic flavour of Spain and makes the tortilla substantial enough to eat as a meal on its own, or served in smaller wedges makes a great tapas dish.
1

Heat the olive oil in a large saucepan until it is moderately hot.

2

Add the sliced onions and fry until they are soft and starting to colour.

3

Strain the onions and return the oil to the saucepan.

4

Add the diced potato and fry over a medium heat until they are starting to soften but still holding their shape.

5

Drain the potato in a colander for a few minutes to remove all of the oil. (I keep the remaining oil in a jar in the fridge to use for frying or for the next tortilla)

6

Whisk together the eggs, cream, diced chorizo, parsley and salt and pepper and stir in the potatoes and onions until well combined.

7

Pour the mixture into a well oiled, 24cm oven proof frying pan or a baking tray lined with baking paper.

8

Bake at 180 degrees C for about 20 minutes, or until the egg is just set and the top of the tortilla is lightly browned.

9

Mix together all of the salsa ingredients and check the seasoning.

10

Cut the tortilla into wedges and serve with the tomato salsa on the side.

Ingredients

 100 g D’Orsogna Deli Fresh Chorizo Salami, diced
 750 g Potatoes, washed, peeled and diced into 1 cm dice
 2 Brown onions, finely sliced
 375 ml Olive oil
 4 Eggs
 150 ml Cream
 1 Flat leaf parsley, chopped
 Salt and pepper
For the Salsa:
 250 g Roma tomatoes, diced
 2 tbsp Baby capers
 1 tbsp Flat leaf parsley, chopped
 2 tbsp Extra virgin olive oil
 1 tbsp Red wine vinegar
 Salt and pepper

Directions

A well made Spanish tortilla is a thing of great simplistic beauty. The trick is to almost deep fry the onion and potato in olive oil before adding them to the egg mixture. Both ingredients take on the flavour of the oil and become meltingly soft. A tortilla should be less like an omelette with potato in it and more like potato and onion held together with eggs. D’Orsogna’s Chorizo Salami adds an authentic flavour of Spain and makes the tortilla substantial enough to eat as a meal on its own, or served in smaller wedges makes a great tapas dish.
1

Heat the olive oil in a large saucepan until it is moderately hot.

2

Add the sliced onions and fry until they are soft and starting to colour.

3

Strain the onions and return the oil to the saucepan.

4

Add the diced potato and fry over a medium heat until they are starting to soften but still holding their shape.

5

Drain the potato in a colander for a few minutes to remove all of the oil. (I keep the remaining oil in a jar in the fridge to use for frying or for the next tortilla)

6

Whisk together the eggs, cream, diced chorizo, parsley and salt and pepper and stir in the potatoes and onions until well combined.

7

Pour the mixture into a well oiled, 24cm oven proof frying pan or a baking tray lined with baking paper.

8

Bake at 180 degrees C for about 20 minutes, or until the egg is just set and the top of the tortilla is lightly browned.

9

Mix together all of the salsa ingredients and check the seasoning.

10

Cut the tortilla into wedges and serve with the tomato salsa on the side.

Chorizo Salami, Potato & Onion Tortilla with Tomato Salsa
IngredientsDirections