Above many tasty dishes and world famous Pintxos (Basque equivalent of Spanish tapas) I learnt how to make a proper Spanish tortilla. It is a very easy and humble meal, in which you can add ingredients up to your imaginary. Serve it as a fast week dinner or as a pintxo. Buen provecho or On egin!Total Time: 40 minutes
2 pieces of chorizo, sliced
500g of fresh spinach, washed
2 shallots, peeled and finely chopped
4 whole eggs
100ml of milk
30g of Cheddar cheese, grated
Sea salt and ground black pepper
1 tablespoon of olive oil
1 teaspoon of satureja
Heat up a splash of olive oil in a non stick frying pan on high heat. Add the potatoes and bake them until golden. Remove them from the pan when finished.
Add chorizo into a frying pan and bake it until crispy and colorful. Remove it on a paper towel to absorb any extra fat (no need for this step in case of spinach, of course).
Add shallots into a frying pan and bake them until nicely golden. Add the spinach or chorizo and potatoes back into a pan and mix gently. The spinach will be wilted down in few minutes.
Next, pour in the egg mix and lower the heat. Put the lid on and bake slowly for about 15 minutes until it is nicely golden and firm in the middle.
Flip the tortilla over (goes easily with the help of a lid) and put back in gently. Bake for another 2-3 minutes until nicely golden. Serve warm or cold with green salad on side.
Makes 4 serves.