Chorizo, Feta and Olives with Tortilla Espanola

The chorizo and feta gives this dish a delicious salty element!

AVERAGE TIME
My Own Food Bag
Chorizo, Feta and Olives with Tortilla Espanola

This dish most recently appeared in My Own Food Bag on Sunday, February 12, 2017.

TORTILLA ESPAÑOLA

  • 150g potatoes, peeled and diced 1cm
  • ¼ red onion, thinly sliced *
  • 1 clove garlic, thinly sliced
  • 1 egg
  • Pinch of salt

CHORIZO AND OLIVES

  • 120g chorizo sausage
  • ¼ red onion, thinly sliced *
  • 1 tomato, diced 1cm
  • 30g Kalamata olives
  • Zest and juice of ½ lemon *
  • 1 handful baby spinach leaves, roughly chopped *
  • 1½ tablespoons chopped parsley leaves *

TO SERVE

  • 20g feta cheese
  • 1-2 tablespoons Romesco sauce
  • Bring a small pot of salted water to the boil.
  • 1 Cook potatoes in pot of boiling water for 7-8 minutes, until tender. Drain well. While potatoes cook, heat a drizzle of oil in a small fry-pan (with a lid) on low-medium heat. Add first measure of onion and garlic and cook for 2-3 minutes, until onions are soft but not browned.
  • 2 While onions cook, combine egg, salt and a fresh grind of black pepper in a small bowl and whisk lightly with a fork. Add cooked onions to bowl with eggs (reserve pan) and cooked, drained potatoes. Carefully wipe pan clean with a paper towel and return to medium heat with a drizzle of oil.
  • 3 Pour egg and veggie mixture into pan and cook for 1 minute, until egg starts to set around the edges. Reduce heat to low and cook for about 3 minutes, until egg is nearly set. Cover with a lid and cook a further 2-3 minutes, until egg is cooked. Slide tortilla onto plate, cover and set aside.
  • 4 While the tortilla is cooking, heat a drizzle of oil in a medium pan on low-medium heat. Add chorizo and cook for about 4 minutes, turning occasionally, until evenly coloured and cooked through.
  • 5 Add second measure of onion to pan and cook for 1-2 minutes, until starting to caramelise, stirring once or twice. Add tomato, olives, lemon zest and juice and cook for about 1 minute, until warmed through. Just before serving, toss through spinach and parsley. Season to taste with pepper.
  • To serve, Place tortilla Española onto a plate and pile chorizo and olives on top. Crumble over feta cheese and dollop over Romesco sauce.
  • SERVES 1

Nutritional Information

  • Energy: 2555 kj / 611 kcal
  • Protein: 41.1g
  • Carbohydrate: 37.0g
  • Fat: 31.6g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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