Chorizo, Feta and Olives with Tortilla Espanola

Steps

1. a small pot of salted water to the boil.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Place tortilla Española onto a plate and pile chorizo and olives on top. Crumble over feta cheese and dollop over Romesco sauce.