Spanish Tortilla with Olives and Chorizo

I was recently sent some olives to try from 'Olives from Spain'. Now, I never used to like olives but since going to Spain and Greece I've got to love them!

A few facts about Olives:
Olives have been around for thousands of years, appearing in one of the earliest cookbooks ever discovered! This was a 2000- year old text by a Roman named Apicius.

Olive oil has traditionally been used as fuel and was even used to light the earliest Olympic Torch.

Olive trees can live for more than 1,500 years and grow to a maximum of 50 feet tall.

Omar Allibhoy who has teamed up with Olives from Spain to educate the UK public about the great taste and versatility of Spanish olives. He has now exclusively developed five delicious recipes, using the finest olives from Spain, to show us Brits how to get creative in the kitchen with this wonderful ingredient.

Omar Allibhoy has teamed up with 'Olives from Spain' and come up with this lovely looking dish.

How to make Tortilla, Eggs, Lunch

Spanish, Eggs, Mediterranean, Lunch,

Spanish, Spain, Mediterranean

Yield: 4Author: Omar Allibhoy

Spanish Tortilla with Olives and Chorizo

Omar Allibhoy has teamed up with 'Olives from Spain' and come up with this lovely looking dish.

prep time: 5 minscook time: 40 minstotal time: 45 mins

ingredients:

3 large potatoes for frying 

1 Spanish onion

Spanish olive oil for deep frying

8 large free range eggs

225g of hot chorizo sausage

1 handful of pitted Spanish olives (green olives)

Salt to season

instructions

Peel, wash and thinly slice the potatoes and cut in half into the shape of half moons. Repeat this with the Spanish onion.

Pour olive oil in a deep frying pan over a high heat - use enough oil to just cover the onion and potatoes. 

Once the oil is hot, drop in a slice of onion and this should start frying immediately. Cook the onion for around 10 minutes until golden and then add the sliced potatoes. Stir occasionally for at least 15 minutes, until the potatoes are soft and cooked through.

Drain the oil from the potato and onion and mix in the egg and place in a separate dish. Let it rest for 10 minutes while you cook the chorizo and olives.

Chop the chorizo into chunks and halve the pitted olives. 

In the same frying pan you have used to cook the potatoes use a medium heat to cook the chorizo for 1 minute, followed by the olives for just 15 seconds before adding this to the potato, onion and egg mix. Season and stir slowly.

To make the tortilla place a non-stick pan over a medium heat and drizzle in a drop of olive oil.

Pour the tortilla mix into the pan and lower the heat. After 4 minutes use a large plate to cover the pan, hold it tightly and flip the tortilla onto the plate. Slide the 'non-cooked side' of the tortilla back into the pan to cook. 

If it is the first time you have flipped a tortilla, you might want to practice with the plate and an empty pan first.  Depending on the size and depth of the pan cooking time may vary. 

Tip:

I recommend eating the tortilla when still a little runny in the middle. Each tortilla is different, after trying them different ways you’ll find the one you love the most - but this one is my favourite for sure.

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