Friday, 22 February 2008

Drunken tortilla de patatas!

I called Boyfriend yesterday afternoon and told him not to buy anything for dinner, that I wasn't in the mood for after-work drinks, and would be home early... Famous last words!

I was fairly shocked to find myself scurrying around my nearest shops trying to pick up the ingredients for dinner at 8pm, after 3 hours in the pub... I fixed on making a Spanish Omelette - mostly because I had loads of eggs to finish up... However, the drinks I had consumed made me throw a lot of chilli in there. It was a beaten egg away from a a kebab by the time I was finished!

Spicy Chorizo and Mushroom Tortilla

I'm usually rubbish at remembering quantities - and this time more than ever!
  • 6 eggs
  • 100ml milk
  • 150g chorizo, cubed
  • 500g new potatoes - sliced
  • 1 large banana shallot, finely chopped
  • 2 cloves garlic, crushed
  • 2 thai chillies, finely chopped
  • 250g chestnut mushrooms, sliced
  • Salt and pepper
  • olive oil for frying
In a saucepan, place the sliced potatoes in cold, salted water, bring to the boil, then cook for 5/6 minutes until just soft. Drain well.

Meanwhile, heat a glug of olive oil over a medium heat, then saute the shallot and chorizo for 3/4 minutes. Add the mushrooms and fry until the water starts to come out of them.

Throw in the garlic, chilli, some salt and pepper and fry until all the liquid has reabsorbed and the mushrooms are starting to brown at the edges.


Remove the mushroom mixture to a pan and turn up the heat. Heat another glug of olive oil for a minute, then put in the cooked potatoes. I just remembered I threw in some ground red chilli flakes at this point too!

Fry over a high heat, tossing regularly, until the potatoes are browned and crispy at the edges, then add the mushroom mix back into the pan, and turn the heat as low as it will go.

Beat the eggs, with some salt and pepper, and the milk. Pour the eggs into the pan, and allow to cook, uncovered for about 10 minutes. The top will still be raw, but the edges will be cooking up. The picture below is after about 5 minutes.


Meanwhile, preheat the grill to a high to medium heat. Once the tortilla is cooked about 2/3 of the way through, put it under the grill for another 5 minutes until cooked through. (I think this is called broiling in the US??)

Turn upside down on a plate, cut into slices, and enjoy. With another Magners!

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3 comments:

Heather said...

I made one week ago. I love tortilla/frittata! Especially with sausages (bangers?) and maybe some fried tomato. Thanks for dropping by my joint, kittie!

aforkfulofspaghetti said...

Great food for averting a hangover, I reckon - it looks the business!

kittie said...

The hangover was definitely averted... unfortunately the dishes were still waiting for me the next morning... ;)