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Picture: Michael Wilson/The West Australian

This is a great dish for lunch or picnics. Add a dollop of black olive tapenade to each slice for extra punch.

RECIPE: Potato Tortilla with Chorizo
Serves 8

1 tbsp extra virgin olive oil to brush cake tin
3 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
3 brown onions, finely sliced
8 medium Royal Blue potatoes, sliced thinly
pinch cayenne
sea salt, to taste
2 chorizo sausages, sliced
3 tbsp chopped fresh dill
8 large free-range eggs, beaten
2 tbsp freshly grated parmesan
extra fresh dill, to garnish

Brush a 26cm cake tin with olive oil and line with baking paper. Heat the second lot of olive oil in a big frying pan and cook the garlic and onion for a few minutes to soften. Then add the potatoes, sprinkle with cayenne and salt, combining mixture well. Cook covered for about 10 minutes or until potatoes are just cooked. In another frying pan, cook the chorizo for a few minutes then add to potato mixture along with the dill.

Place the potato mixture in the cake tin, layering the potato slices. Flatten with a spatula. Pour over the beaten eggs and sprinkle over parmesan. Bake at 180C for 30 minutes. Allow to set before turning out on to a plate. Cut into slices to serve and garnish with extra dill.