During this year’s Formula 1 season I have set myself the challenge of cooking in the style of the country hosting each race on the night of each grand prix. This week was the Spanish Grand Prix so tonight was tortilla de patatas with chorizo and goat’s cheese salad…
- 1 chorizo
- 3 small waxy potatoes
- 3 eggs
- Spring onions (shallots)
- Baby spinach leaves
- Goat’s cheese
- Balsamic vinegar
Peel, dice and cook the potatoes (I bunged them in the microwave, or you could boil).
Barbecue the chorizo so that the skins are crunchy. Let the chorizo cool, slice thinly then fry in a frying pan until browned and crunchy. Set aside but keep the pan juices.
Fry the potatoes in the chorizo fat until golden and crunchy. Whisk the three eggs together, add a crack of pepper and some salt then pour over the potatoes. Put finely sliced spring onion stalk on top and push under the surface. Cook through and grill the top.
Assemble the salad: green baby spinach leaves, crunchy chorizo slices, sliced spring onion (white end), crumble a bit of goats cheese and drizzle with a small amount of balsamic vinegar.