SPANISH TORTILLA WITH CHISTORRA

ingredients

• 6 eggs
• approx. 600 g potatoes
• 200 g Nonna Elide Chistorra de Navarra
• 1 yellow onion (optional)
• Nonna Elide EVOO
• Salt

Here's how

• Peel the potatoes and cut into thin slices (approx. 3 mm), as for a classic tortilla. If using onion, cut it into thin strips. Heat plenty of olive oil in the frying pan and confit the potatoes (and the onion if you've chosen to use it), letting them simmer slowly in the oil over medium heat for 10-15 minutes until soft but not golden brown. Season lightly with salt. Drain the potatoes in a colander over a bowl (save the oil!).
• Cut the chistorra into pieces and fry quickly in a dry pan until browned. Place on kitchen paper and let it drain properly – this keeps the tortilla from becoming too oily.
• Whisk the eggs lightly in a large bowl. Gently fold in the potatoes (and onion), and the chistorra. Heat 2-3 tbsp of the saved oil in the same frying pan over medium heat. Pour in the egg mixture and even it out. Fry over medium-low heat for 5-7 minutes until the base has set and turned a nice colour.
• Flipping the tortilla: Place a plate or lid over the pan, hold firmly and flip quickly upside down. Slide the tortilla back into the pan with the uncooked side facing down. Fry for a further 3-5 minutes for bavosa (6-8 minutes total) or 5-7 minutes for bien hecha (8-10 minutes total). Let cool for a few minutes before serving – it becomes easier to cut and the flavour settles.
• Serve warm or cold, ideally with a simple salad or as tapas.

Nonna vet bäst.