It’s eggy pie! – JD, 5
Although I love a good, hearty family meal, I’m also a grazer. I rarely get a chance to sit down for long, so I love picking at tasty tapas morsels.
Last week, a newly published cookbook, simply named Tapas arrived at our house for review. It shows you how to use simple ingredients, such as fresh meat and seasonal vegetables, to create authentic tapas simply at home. There’s no call for expensive equipment or hard-to-source foods, it’s just a good entry level guide to tapas.
Authored by Gina Steer and published by Flame Tree in paperback for £9.99, the book includes plenty of guidance photography to give you an idea of what to aim for, so it’s a lot of fun. We had a bash at the Chorizo and Pepper Tortilla recipe, which we’ve been given permission to reproduce in full here. It’s a flavour-rich dish, all made in a large frying pan with minimal faff.
Chorizo & Pepper Tortilla
Note: the recipe itself doesn’t specify how to chop the onion, potatoes, pepper and garlic, so we cut the potato into inch pieces, roughly diced the onion and pepper, and finely chopped the garlic. The book also contains a separate guide to skinning peppers, but in essence, you cut them in half, score the skin in criss-crosses and grill skin side up until charred, then put in a plastic bag – once cold, it’ll peel easily.
- 450 g/1 lb potatoes, peeled
- 2 tbsp Spanish olive oil
- 1 Spanish onion, peeled
- 2–3 garlic cloves, peeled
- 175 g/6 oz chorizo, diced
- 2 red peppers, deseeded and skinned
- 10 medium eggs
- Sea salt and freshly ground
- Black pepper
- Herbs, to garnish (optional)
- Warm chunky bread, to serve
- Cook the potatoes for 10–12 minutes until tender. Drain and reserve.
- Heat the oil in a large, deep frying pan and, when hot, add the onion and garlic and gently fry for 8 minutes until softened. Remove and reserve.
- Add the chorizo to the frying pan and cook, stirring, for 3 minutes, then add the reserved potatoes, onions, garlic and the red peppers. Stir all the ingredients together, then fry gently for a further 3 minutes.
- In a bowl, beat the eggs with seasoning to taste and 3 tablespoons of water then slowly pour into the pan. Cook over a medium heat for 5 minutes or until the base has set, stirring the eggs with a fork while cooking.
- Reduce the heat to low and cook for a further 10 minutes, or until the eggs are completely set. Test with a knife. If liked, brown the top under a preheated grill.
- When set, cool for 10 minutes, then turn out and cut into small chunks. Garnish with herbs if liked, and serve with crusty bread.
Cook’s Tip: The tortillas can be cooked in a small frying pan and served whole. This mixture will make about 6 small tortillas.
Disclosure: we were sent the Tapas cookbook for review. No payment was received. all posts are 100% honest.