Day 6 – Chorizo, Fennel and Potato Tortilla
A tortilla in Spain is a frittata in Italy but regardless of the nomenclature is a speedy supper any time you need it. Just one chorizo, a couple of potatoes and a fennel bulb can be used to create a great supper, a terrific lunch or an easy mid-week meal that is especially suited to the warmer evenings ahead.
1 tbsp extra virgin olive oil; 1 (about 120g) chorizo sausage, thinly sliced; 1 medium-sized fennel bulb (about 200g); 1 red onion, finely diced; 2 small potatoes (about 400g), peeled and sliced crossways into 1cm thick slices; 2 garlic cloves, finely diced; ½ tsp smoked paprika; 6 eggs; 2 tbsp water; sea salt and freshly ground black pepper; 2 tbsp roughly chopped flat-leaf parsley (optional)
Heat oil in a 22cm heavy-based frying pan over medium heat. Add sausage and cook, stirring, for 3-4 minutes or until golden brown. Transfer sausage to a bowl and set aside.
Reduce heat to medium-low. Add fennel, onion and potato and cook, stirring, for 5 minutes or until onion is soft and potato is golden. Add garlic and cook, stirring, for 1 minute or until aromatic.
Return chorizo to the pan, add paprika and cook, stirring, for 1 minute. Spread mixture evenly in pan and set aside until required.
Crack eggs into bowl, add water and whisk until combined. Season with salt and pepper.
Preheat grill on medium. Pour egg mixture over sausage mixture in pan. Cook over medium heat for 8-10 minutes or until almost set. Place under preheated grill and cook for 1-2 minutes or until just cooked through. Remove from heat and sprinkle with parsley.
Serve immediately with a green salad or steamed green vegetables on the side.
$7.00 for four people