Delia Smith's Spanish tortilla

Name: Delia Smith's Spanish tortilla
Cuisine: European, Spanish, Mediterranean
Ingredients: 4 large eggs; 2 medium potatoes, cut into small dice; 1 medium onion, chopped; 1 small green pepper, de-seeded and chopped; 50g (2oz) piece Spanish chorizo or similar sausage, cut into small dice; 3 tablespoons olive oil; Salt and freshly milled black pepper

6 steps

This is an omelette which is just as nice served cold as it is hot - and excellent therefore for taking on a picnic, where you can cut it up into wedges.

Updated at: Thu, 17 Aug 2023 11:29:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Nutrition per serving

Calories1131 kcal (57%)

Total Fat74.9 g (107%)

Carbs76.3 g (29%)

Sugars9.2 g (10%)

Protein40.7 g (81%)

Sodium1480.7 mg (74%)

Fiber10.2 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4eggs

large

2potatoes

medium, cut into small dice

1onion

medium, chopped

1green pepper

small, de-seeded and chopped

50gSpanish chorizo

or similar sausage, cut into small dice

3 tablespoonsolive oil

salt

freshly milled black pepper

Instructions

Step 1

Begin by heating 2 tablespoons of the oil in a frying pan, add the potatoes and cook them for 8-10 minutes (stirring them from time to time) until they're evenly

Step 2

browned. Then add the onion, pepper and sausage. Stir well and carry on cooking for another 6-8 minutes.

Step 3

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

Step 4

Cook over a medium heat for 3 minutes or so, drawing the cooked egg into the centre of the pan with a palette knife and letting the liquid egg run into the gaps.

Step 5

When the omelette is firm - but still slightly moist - turn it upside down onto a plate. Then heat the remaining tablespoon of oil in the pan and slide the omelette back into the pan (other side up). Cook it for a further 3 minutes.

Step 6

You can, of course, serve this straightaway; otherwise leave to cool, cover and keep until needed. If you find the classic Spanish way of turning the omelette difficult, you can pre-heat the grill before you start and grill the top side until golden.

View on dailymail.co.uk

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