One of the greatest things about Spain is being able to eat outside, enjoying the warmth and the buzzy atmosphere of tapas bars, restaurants, bars and people enjoying their lives. Imagine you’re sitting outside at 10pm, it’s 27 degrees, there’s a light breeze and you don’t have a care in the world, other than to enjoy your life.
Fast forward to the present and it’s a grey night outside, you have no respite of holiday in sight and you’re starving. You’ve messaged Mr G&J to say ‘I really fancy a takeaway’ TRANS: ‘Please for the love of all that is holy pick something up on the way home, I just want to be fed, drink wine and watch Vikings’. The response? ‘Takeaway!? You’re a food blogger now, get back in the kitchen, your website needs CONTENT!’
And so it goes. Chorizo and spinach tortilla for dinner then.
This dish is simple, but make sure you have the right pans, for God’s sake. I first used a frying pan, then a deep skillet in order to get this right. Don’t make my mistakes!
- One chorizo
- Six eggs
- Four baking potatoes
- Crème fraiche
- Two good handfuls of spinach
- A sprig of fresh rosemary
- Smoked paprika
- Butter for greasing
- Olive oil
- Cheese for topping, use what you have in the fridge, I used Leerdammer Light slices (yes, slices, don’t judge)
First, ensure you have your pans right (!). You’ll need a large saucepan to par-boil the potatoes and a deep sided skillet or wok. Don’t think that you can fit all of this into your frying pan, because you can’t. You’ll have a horrible time and wind up cursing Odin and all his ravens just like I did. You’ll also need a baking dish to make this chorizo and spinach tortilla, in this case, I used my Le Creuset pie dish.
Peel your potatoes and slice into ½ centimeter thick slices and parboil in boiling salted water. When they soften slightly, remove and drain and transfer into your skillet with a glug of olive oil. Set on a medium heat to start to cook them through. Slice the chorizo and add to the pan, along with the paprika and rosemary leaves (removed from the sprig, don’t bother to chop). In a large bowl, crack your eggs, add 4 healthy tablespoons of crème fraiche and whisk until smooth. Season.
When the chorizo has released its red oil and the rosemary its scent, it’s time to get moving. Your oven should be on 180 celsius and warmed through. Grease your baking dish well (I used Lurpak Lighter) and tip half the contents of your skillet into your greased dish. Don’t worry if some of the potatoes start to break apart, make the base even but don’t flatten the potatoes, you want some cracks and crevices. Sprinkle in your handfuls of spinach and top with the rest of the contents of your skillet. Make sure the top is relatively even. Pour in your egg and crème fraiche mix and top with cheese.
By this point you should be excited for your chorizo and spinach tortilla and ready to stack your dishwasher (I don’t do washing up). Put your pie dish on another, flat oven dish and place it in the middle of your oven. Set your timer for 45 minutes.
When it’s ready, remove from the chorizo and spinach tortilla from the oven and allow it to stand for 5 – 10 minutes, if you can hold yourself back. Serve a happy triangle of this glorious dish with a fresh spinach salad, dressed with olive oil and balsamic vinegar. Wave Mr G&J over to the table and feel smug.
Bask in the glory, dinner is done!
Dinner for four to five, or dinner for two with leftovers.