There was much excitement at English Towers this weekend, with a delivery of delicious smelling goodies from Lola España, a gorgeous website selling everything Spanish. Our rummage through the MASSIVE box brought all sorts of squeaks of excitement: ‘six month cured manchego cheese!’, hand carved jamón Ibérico Bellota…oooooh!’ and ‘look at this chorizo!’, before leading us off on dreamy plans as to what we’d cook up.
While we were dreaming, we troughed our way through this entire pack of delicious Spanish biscuits too…
Of course, we had to stay slightly traditional and decided to make a proper tortilla de patatas. Purists will blanch slightly at the fact that we added the chorizo and manchego, but hey, you can’t please everyone and I’m delighted to say that it tasted utterly delicious.
Spanish omelette with six month cured manchego cheese and chorizo Ibérico
4 or 5 floury potatoes
2 tablespoons rapeseed oil
1 shallot, finely diced
3 or 4 thick slices of chorizo, cubed
6 large free range eggs, beaten
Large chunk of manchego cheese, cubed
So firstly, peel the potatoes and chop into inch or so dice. Boil in plenty of salted water until tender.
Next, fry the shallot in the oil until translucent, then add in the chorizo – stir it around until it starts to darken and release its oil, then add in the cooked potatoes and stir gently so you don’t break them up too much.
Add in the cubed cheese and pour over the beaten eggs. Cook gently until the bottom is set. If you’re brave, try the traditional method of popping over a large plate, flipping the omelette over and then putting it back in to cook the other side. Otherwise, just pop it under the grill until golden. Serve with a green salad and crusty bread.
Click here for the recipe for the serrano ham shank with summer haricot beans. Mahoosive thanks to Lola Espana for the delicious food and the inspiration.