A conventional and traditional Spanish tortilla is usually a thick omelet made in a large skillet, incorporating potatoes and onion. It is often cut in to wedges and eaten as would be a pizza, either hot or cold. As with any type of omelet, the featured ingredients are open to endless experimentation and the finished dish can be served in a number of tasty ways. This is a very basic and simple variation of the tortilla which was prepared to be served not only with a typically Spanish chorizo and green bean salad but also with some Italian bruschetta to create a wider Mediterranean eating experience.
Simple tomato tortilla served on brsuchetta with a warm chorizo and vegetable salad
Ingredients (Serves 2)
- 10 baby new potatoes
- 2 medium yellow tomatoes
- 2 medium red tomatoes
- 3 eggs
- Black pepper
- Pinch of dried basil
- 12 green beans
- ½ small white onion
- ½ cup sliced chorizo (approximately ¼ inch thick slices)
- Extra virgin olive oil
- 2 sun dried tomato ciabatta bread rolls or 4 thin slices from a ciabatta loaf
- 1 clove of garlic
- Freshly sliced basil to garnish
Wash the potatoes and add them whole and unpeeled to a pot of cold, salted water. Put the pot on to an initially high heat until the water reaches a simmer. Reduce the heat and continue to simmer for about twenty minutes or until the potatoes are just softened.
Drain the potatoes at your sink and let them sit in the colander until they stop visibly steaming. Put them back in to the pot, cover and leave to cool completely. This should take a minimum half hour.
These tomatoes were picked straight off the hothouse vine before being used in this recipe. If you don't have access to yellow tomatoes, simply use four red ones instead. It's only the presentation which will be affected.
Slice the tomatoes fairly thinly with a sharp knife.
Cut the cooled potatoes in half and slice the half onion. Wash the beans, trim off any straggly edges and chop to around one inch pieces.
Very lightly oil a small, non-stick omelet pan and arrange the tomato slices in overlapping circles as shown in the above image.
Beat the eggs in a bowl and put the pan on to a high heat before pouring them evenly over the tomatoes. Season with salt, black pepper and the dried basil. After a minute or so and when the egg starts to set around the edges of the pan, reduce the heat to low to medium. Put your broiler (kitchen grill) on to preheat to a high setting.
Pour a tablespoon or so of olive oil in to a separate small pan and bring it up to a medium heat. Add the chorizo, potatoes, beans and onion. Season with some black pepper only.
Saute the chorizo and vegetables for three to four minutes, by which time the eggs should be set around the tomatoes.
Cut the ciabatta rolls in half horizontally and put them on to lightly toast on both sides.
When the eggs are almost set, place the pan under your broiler to complete the procedure. Slide the cooked tortilla on to a plate for cutting in to quarters with a very sharp knife. Be careful doing this as it will be extremely delicate due to the amount of liquid in the tomatoes.
Peel the garlic clove and lightly crush under a wide bladed knife. Rub it over the cut sides of the toasted rolls. Drizzle the rolls with extra virgin olive oil and season with salt and pepper.
Cut each bruschetta slice in half diagonally and arrange in opposite quarters of square serving plates as triangular beds for the tortilla.
Lift each quarter of the tortilla with a spatula on to a bruschetta bed.
Spoon the chorizo and green bean salad on to the empty quarters of the serving plates and garnish before service with the sliced basil leaves.
Alternative Recipe - Chorizo and Tomato Mini Tortilla
If you fancy something a little bit quicker and easier to prepare but still incorporating most of these delicious flavors, you may wish to give this simple dish a try.
Ingredients (Serves 1)
- 3 medium eggs
- Salt and pepper
- Pinch of dried basil
- ¼ stick (1 ounce) butter
- 6 to 8 slices from chorizo ring
- 6 small cherry tomatoes
- 1 tablespoon freshly grated/shredded hard cheese (such as cheddar)
- Freshly chopped cilantro (coriander leaf) to garnish
Break the eggs in to a small bowl and season with salt, pepper and the dried basil. Beat with a small whisk or a fork just until the egg whites and yolks are combined.
Put the butter in to a small omelet pan and the pan on to a gentle heat, just until the butter is melted. Pour in the beaten egg mix and turn up the heat to medium. Put your broiler (overhead kitchen grill) on to preheat to its highest setting.
Cut a "+" cross in the top of each cherry tomato so as they don't burst in the pan and lay them and the chorizo slices at equal intervals in the egg. Cook until you can see the egg is almost but not quite set all the way to the top.
Put the pan under your broiler until the egg is completely set. Scatter with the cheese and put it back under the heat until the cheese is melted and bubbling.
Scatter the cilantro over the top of the tortilla before sliding it with the help of a spatula on to a serving plate.