Tortilla Paisana

Ingredients

Equipment Needed

• •Well-seasoned or non-stick frying pan, 24cm
• •Flat plate at least 28cm wide
• •Large mixing bowl
• •Heatproof sieve and bowl
• •Flexible spatula
• •Digital kitchen scale

Instructions

1. 1

   Poach potato and onion

   Heat 300ml of the olive oil in a 24cm frying pan over medium-low heat. Add the potato and onion; the oil should bubble softly around them without browning. Cook for 16 to 20 minutes, turning gently every few minutes, until the potato yields completely when pressed with a spoon and the onion is soft and sweet.

   This is a gentle poach, not a crisp fry. If the potato edges colour before the centres soften, lower the heat.
2. 2

   Soften the vegetables

   Lift the potato and onion into a sieve set over a bowl. Pour the pan oil into a heatproof jug, leaving about 30ml behind. Add both peppers and cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until fully tender and sweet. Add the peas and cook for another 3 minutes, until their surface moisture has disappeared. Drain the vegetables with the potato mixture.

3. 3

   Cook the chorizo

   Wipe out the pan and cook the diced chorizo over medium heat for 2 to 3 minutes, just until its fat turns glossy and red. Lift it out with a slotted spoon and drain it. If using jamón serrano, don't fry it; heat makes good jamón leathery, so add it directly to the egg later.

4. 4

   Combine with egg

   Spread the drained filling on a tray or wide plate for 5 minutes so it is warm rather than scorching. Season it with 3g of the salt. Beat the eggs in a large bowl with the remaining 4g salt until no separate streaks of white remain. Fold in the potato, onion, peppers, peas, and chorizo or jamón. Rest the mixture for 5 minutes so the potato takes in a little egg.

   The filling must be tender and properly drained. Excess oil or vegetable water makes the egg slide away instead of binding everything into clean wedges.
5. 5

   Set the first side

   Return the pan to medium heat with 15ml of the reserved oil. When the oil moves freely across the surface, pour in the mixture and spread the filling evenly. Lower the heat to medium-low. Run a spatula around the edge and tuck it inward as it sets. Cook for 6 to 8 minutes, until the underside is golden, the sides are firm, and only the centre still trembles.

6. 6

   Flip and finish

   Loosen the tortilla all around. Cover the pan with a flat plate wider than its rim, hold both firmly with a dry cloth, and invert them in one committed movement. Add another 10ml reserved oil to the pan, then slide the tortilla back in. Tuck the edge underneath and cook for 3 to 5 minutes. The centre should be moist and set, not liquid. Slide it onto a plate and rest for 10 minutes before cutting.

   If you want the egg completely firm, cook the second side for 2 minutes longer over low heat. Keep the heat gentle so the outside doesn't toughen.

Chef Tips

• •Use a waxy or all-purpose potato. A floury baking potato breaks apart while the peppers and peas are being folded through, leaving a heavy filling instead of distinct tender pieces.
• •Fresh peas are lovely in their short season, but frozen peas are the honest year-round choice. Thaw and dry them first so they don't release water into the egg.
• •If red peppers are poor where you are, use 100g drained roasted piquillo peppers and add them with the egg rather than frying them. The tortilla will be sweeter and softer, with less fresh-pepper bite.
• •If cooking chorizo is unavailable, use 80g jamón serrano or another dry-cured ham. Don't replace it with fresh Mexican-style chorizo; its loose texture, vinegar, and seasoning make a different omelette.
• •Strain the remaining potato oil through a fine sieve. Refrigerate it in a covered jar and use it within a week for another tortilla, fried eggs, or a sofrito, the slow onion base of so many home dishes.
• •Serve the tortilla warm or at room temperature with bread and a plain green salad. It needs no sauce and no decorative greenery.

Advance Preparation

• •Cook and drain the potato, onion, peppers, and peas up to one day ahead. Cool them promptly, cover, and refrigerate; bring them close to room temperature before mixing with the eggs.
• •The finished tortilla can rest for up to two hours at room temperature before serving. For longer storage, refrigerate it covered once cool.
• •Leftovers keep for two days in the refrigerator. Let a wedge lose its chill before eating, or warm it gently in a covered pan over low heat so the egg doesn't turn rubbery.

Frequently Asked Questions

Nutrition Information

1 serving (about 320g)