RECIPE: Spanish Potato Tortilla w/ Black Pudding
My Dad is a huge fan of a Spanish tortilla or omelette. In fact, the first time he met my now husband, almost the first words out of his mouth were “are you hungry?”, to which the answer was a resounding ‘yes’. He proceeded to cook up a Spanish tortilla filled with onions and peppers which was promptly wolfed down with greedy appreciation. I knew instantly that my Dad and my husband were going to be good friends!
I always have a box of eggs in the fridge, for quick and easy recipes like this one. They’re a fantastic meal option for when I’m hungry, want to eat something delicious but can’t be bothered doing lots of prep work. They’re also an excellent vehicle for using up little fridge odds and ends that you don’t know what to do with.
This recipe will do well as breakfast, lunch or supper, making it THE perfect leftovers meal.
Click here to see this recipe as part of a leftovers MEAL PLAN.
Prep time: 20 minutes
2 medium potatoes
6 large eggs
1 clove garlic
1 thick slice blood sausage
Salt and pepper
Olive oil for frying
Peel the potatoes, cut them up into bite sized chunks and boil in boiling salted water until cooked through. In a separate pan, heat a little olive oil over a medium heat and fry together the sliced onion, blood sausage – cut into chunks – and the finely chopped garlic. Add in the cooked potatoes with a decent knob of butter.
Whisk the eggs well – use a bit of elbow grease – season, and pour over the potato and onion mixture. Place under a hot grill for about 5 minutes until the top is golden and the eggs have puffed and cooked through.
Chorizo sausage and a sprinkling of smoked paprika.
Grated Manchego cheese
If this is lunch, then a light parsley and caper salad.
If it is breakfast then a couple of bacon rashers wouldn’t be amiss!