Potato and chorizo tortilla.

Well I love chorizo and since getting chickens I’m always after ways to make meals with eggs and so i stumbled across this recipe originally by Raymond Blanc which sounded delicious. So using items from my plots I cooked it.

Ingredients
400g Jersey Royal potatoes,quartered. I harvested some aaron pilot potatoes to do this so I would say any potatoes will do.
1 Onion, diced. Harvested earlier in the year.
1 Garlic clove, finely chopped. Also harvested earlier this year.
3 tbsp Olive oil
2 Bay leaves. Straight from the herb garden.
1 Thyme sprig. Straight from the herb garden. I removed the woody material just leaving the leaves. 
1 Rosemary sprig. Straight from the herb garden. I removed the woody material just using the leaves. 
1 pinch smoked paprika
1 pinch Sea salt
120g Chorizo, cut into small dice
15g Flat-leaf parsley, finely chopped. Straight from the herb garden.
80g Spinach, chopped. I didn’t use this but next time I will.
8 Eggs, whisked.

Method.
1 preheat oven to gas mark 3.
2 par boil the potatoes for 10 minutes.Then drain.
3 sweat the onions and garlic in a frying pan with the olive oil until soft. Add the potatoes to the pan.
4 once the potatoes get a little crispy add the paprika. Give the pan a good stir.
5 Add the herbs and spinach and cook for 2 minutes then take off the heat.
6 I’m lucky to have a frying pan with a detachable handle so it can go straight in the oven. if this is not an option transfer the ingredients to an ovenproof dish removing the bay leaves and other herbs if using as sprigs and pour over the eggs.
7 Place in the oven and cook for 15 minutes.
8 remove from the oven and transfer onto a plate and serve.

I really enjoyed this meal, very tasty and filling and good use of ingredients from the plots. Serves around 4 people with a nice green salad on the side.
I certainly will be making this again this time with the spinach.

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