Take me to any Spanish tapas restaurant and tortilla will be one of my go-to dishes. There’s just something comforting and wholesome about this basic dish that you can’t really go wrong with.
Although it’s simple and requires only a few ingredients, I have never tried to recreate it at home. Along came a Sunday night when we were feeling a bit under the weather and in need of healthy comfort food, and somehow we created this recipe. It was an experiment that actually worked, and since we now know the trick to getting the egg to evenly distribute, as well as how to flip it carefully, I think this will become not only a go-to dish at a tapas restaurant, but also a go-to dish at home. If you want it paleo, omit the cheese; want it veggie, omit the chorizo; or you could add things like roasted pepper, butternut squash or whatever you feel like.
It’ll keep for a couple of days in the fridge and is just as good cold as it is warm.
2 sweet potatoes, thinly sliced into discs
1 medium or ½ large red onion, halved and thinly sliced
¼ cup red wine
100g chorizo, cut into cubes
80g feta, cut into cubes
8 large eggs
Salt and pepper
1. Heat a tablespoon of olive oil in a large frying pan on a medium heat and add the sweet potato slices – you may need to do them in batches, so that they aren’t overlapping too much. Cook for two minutes on each side, then remove from the pan and put aside.
2. In another frying pan, heat a little oil and then add the onion, stirring frequently until tender. Add the wine and let it cook off.
3. Beat the eggs in a large bowl and season with salt and pepper.
4. Add a little more oil to the first frying pan. Layer the sweet potato, onion, feta and chorizo and pour the beaten eggs over the top, lifting the potatoes to ensure the egg gets in all the crevices.
5. Lower the heat, cover and leave to cook for around 6-8 minutes on this side. Slide your spatula around the edge of the pan and carefully flip the tortilla onto a plate big enough to fit it, and then slide it back into the pan so that the uncooked side is facing down. Cook for a further 5 minutes and remove from the pan.
6. Slice it up and serve with a rocket, basil, tomato and Parmesan salad.