Recipe: Tortilla

A classic Spanish egg dish

By Katherine Minton

Tapas are perfectly suited to boating life. The word is derived from the Spanish verb tapar, meaning "to cover" or "put the lid on." This collection of small plates comprising a meal is thought to have originated in taverns where patrons would cover their sherry glass with a piece of meat or bread to stop the fruit flies from circling over the sweet wine.

The tortilla can be served warm or at room temperature and doubles as a brunch dish.

Ingredients

2-3 tbsp   Olive oil
1   Chorizo sausage, casing removed
1   Large Yukon gold potato, peeled and cut into ½ cubes
¼ cup   Onion, chopped
4   Large eggs, beaten
Salt and pepper, to taste
Tabasco (a few drops) or ¼ tsp dried chili peppers, if desired

Method

• Heat oil in a non-stick skillet
• Sauté chorizo, breaking up with a wooden spoon until cooked
• Using a slotted spoon, transfer sausage meat to a bowl
• Add potatoes and onion to skillet
• Cover and cook on medium-low heat until potatoes are soft, about 10 minutes
• Transfer potatoes, onion and pan drippings to the sausage bowl
• Reserve the skillet without cleaning it
• Add eggs to potato/onion/sausage mixture and add salt, pepper and Tabasco sauce (if using)
• Stir to combine
• Add more oil to the pan if necessary, then pour the egg mixture in
• Cook on medium heat, loosening with a spatula occasionally until edges are set and centre is a bit runny, about 8 minutes
• Turn the tortilla by putting a plate on top of the skillet, and turn quickly to release the tortilla onto the plate; slide tortilla gently back into skillet and finish cooking for a few more minutes
• Let cool slightly before cutting into squares or wedges and serve

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