Tortilla with Chorizo or Chilli Jam
This canapé is a great one to put together if you suddenly need a few nibbles. The ingredients are basics: eggs, potatoes, onions, olive oil, Parmesan, a sprig or two of parsley and Dijon mustard and if you are really pushed you could just use the first 4 ingredients. It’s an easy dish for lunch too, particularly if your frying pan isn’t good at being non-stick. The tortilla is cooked in a lined tin in the oven, so light on washing up as well.
6 large eggs
350gms new potatoes, thinly sliced
2 onions, chopped
60gms Parmesan, finely grated
1 heaped teaspoon Dijon mustard
2 tbs olive oil
Flat leaf parsley
Warm the olive oil in a frying pan, add the sliced potatoes and chopped onions, cover and cook on a low heat for approximately 20 minutes until very soft. Allow to cool.
Heat the oven to 190 and line a 20 x 20 cm tin with baking parchment.
Beat the eggs, add the Parmesan, Dijon and seasoning. Stir in the potato mixture and pour into the prepared tin. Cook for 15 – 20 minutes until set.
Allow to cool and then cut into mouthful sized squares (2cms x 2cms approx). Top with a little chorizo jam or, for vegetarians, chilli jam and a parsley leaf.
The chorizo jam recipe and chilli jam recipes are below. However they can both be shop bought.
This is perfect make ahead food, the tortilla can be made the day before and stored in the fridge. It can be cut and decorated several hours ahead. Try not to serve straight from the fridge, but allow it to come to room temperature.
70gms chorizo, diced
1 shallot, diced
1 firm eating apple, peeled, cored and diced
100mls apple juice (approximately)
50gms caster sugar
Cook diced chorizo and diced shallot together until almost soft. Add sugar, apple and some apple juice. Cook until everything is soft and a jam like consistency is reached, adding more apple juice if necessary.
Cool, cover and store in the fridge. It will keep, chilled, for several days and is great served with cheeses as well.
2 red peppers, seeded 2 red chillies, including seeds Small piece of ginger, peeled and roughly chopped 1 clove garlic, peeled and roughly chopped 190g caster sugar 60mls red wine vinegar 100mls tinned tomatoes
Mix first 4 ingredients in a food processor until finely chopped.
Put into a pan with remaining ingredients and bring to the boil. Turn heat down and simmer for 50 minutes, stirring occasionally. Turn up heat again and boil until the jam turns thick.
This chilli jam will keep for several months in a sterilised jar in the fridge.