In the spirit of the recession and all, I only tend to cook things these days which also make a tasty lunch the next day. One of my favourite leftover lunches is Spanish tortilla, which really is just as good cold as it is freshly cooked - and better reason to whip one up than being given a box of freshly laid eggs by my workmate Mike, who has a collection of chickens in his yard which he is extremely fond of – the leader of the pack is called Jasmine.
The eggs were from a variety of different types of chicken and as a result were really unique shapes and colours – some had two pointy ends and others were almost round – and they all had amazing bright yellow yolks. You really can tell the difference between a home-laid egg from a pampered chicken and a free range supermarket one…
I’ve made this tortilla based on a bbc good food recipe – but as per usual, couldn’t resist making a few little tweaks here and there.
SPANISH TORTILLA
The do
You’ll need about 6 eggs, broken into a bowl and mixed together with a fork
Cook the potatoes – I par boiled mine, pre-sliced, because I’m impatient. Excellent tip: when cooking potatoes in cubes or slices, add a drop or two of vinegar to the water and the potatoes won’t crumble or break once their cooked, they’ll go firm on the outside and keep their shape perfectly.
Grill the red peppers – I grilled them whole for a few minutes until the skin had gone black. Once they’ve cooled down you can peel the skin off really easily and chopped them into strips.
Throw the peppers and potatoes and some parsley in a frying pan along with a fistful of chopped parsley and pour over the eggs. I like putting some halved cherry tomatoes on the top as well.
Cook for 5-10 minutes on the hob, then crumble some feta on the top and place the whole pan under the grill. Grill for 5-10 minutes or until the top is golden and the middle is no longer wobbly.
Serve with a pile of rocket, and look forward to a couple of delicious slices for lunch the next day…
