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.
Serves 4
INGREDIENTS
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)
METHOD
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.
COST
$7.00 for four people
Made this the other night when all we wanted was a light meal. It was delicious, but much better the next day for lunch. I didn’t have chorizo on hand and used ordinary sausage. I had frozen sliced up fennel in the freezer and it worked very well.
Can you freeze this? I’ve heard mixed reviews about freezing potato dishes…
It’s not suitable to freeze Liz, but you can store it in an airtight container in the fridge for up to 3 days.
Wow this sounds really good. I am not a vegetable girl so am on the lookout where dishes are able to hide them with other flavours so this sounds absolutely ideal, It will be my first ever Fennel dish and I am waiting until I am brave enough to try it!! Immie
If you are unsure about fennel, try this: Slice some into 1-2cm slices and scatter them with an equal amount of sliced onion into the bottom of your roasting dish, then sit whatever joint of meat you want to bake. POrk, is fantastic, but a roast chook is just as good. bake your dinner as normal. The juices from the meat will soften the onion and fennel and it becomes a fantastic side dish, or you can add it to some gravy.
That sounds a really good idea because I usually Roast a chicken for many dishes over the days so I will give this suggestion a go! Thank you very much!