We had to do something to lift our spirits! The harsh reality of leaving our little Spanish seaside town and returning to the urban jungle that is London was a little hard to bear. Especially as it was raining. I love London but that contrast is too extreme and sudden. So, we decided we’d have a little Spanish night. We got home a little late so we didn’t have alot of time and limited it to two tapas and some Spanish rioja that we had brought back with us. We settled on a a Tortilla Española (or Tortilla de Patatas, Spanish Omelette) and Chorizo cooked in cider.
I have been making tortilla for years, it’s one of my favourite dishes, it takes a little time but you can squeeze it in after work, it’s a relatively low maintenance dish. Chorizo with cider is new, we had chorizo with cider in Andalucia and it was the first time I tried it. It was delicious, the sweetness of the cider combined with the intensity and sharpness of the chorizo. I have cooked it in red wine before so figured it can’t be much different and went with that. Easy peasy, slice the chorizo, fry it in olive oil, add approx. 150 ml cider and a bay leaf or two and braise for 10 minutes or so.
The tortilla requires a little more explanation. In Spain, they cook the potatoes and onion (otional) in about half a litre of olive oil. I haven’t done it that way yet but will soon. For those worried about the grease, don’t worry, they drain it off before adding the eggs :-)