AuthorDebbieCategoryDinner, Lunch, Party Food, School LunchesDifficultyBeginnerThis Spanish-Style Tortilla is a hearty winter warming dish perfect for a family supper. If you're lucky enough to have leftovers, it tastes even better cold the next day in a packed lunch for school.
Remember to get the kids to help you make this. Young kids can whisk the eggs and mix in the cheese, spring onion and seasoning and wash the potatoes while older ones can carefully grate the cheese and maybe even help stirring with your guidance.
Boil potatoes until almost cooked through, drain and leave to the side and roughly slice when cool enough
Preheat grill to hot
Whisk eggs in a bowl and mix in the 60g of Dubliner Original cheese, spring onions and a little salt and pepper
Using a medium-sized frying pan with heat proof handle, cook the white onions over a medium to high heat until starting to brown
Add in the chorizo and cook through for a few minutes before adding the potatoes
Cook for a few minutes, the potatoes will take on some colour from the chorizo
Throw in spinach until just beginning to wilt
Fold egg mixture into the frying pan
Turn down heat and cook for a few minutes allowing eggs to cook through from bottom up until they are not quite cooked through on top
Sprinkle remaining Dubliner Original cheese on top and place under hot grill for a few minutes until browned on top and the eggs are cooked through
Remove from grill and leave to stand in frying pan for 5-10 minutes before turning the tortilla out onto a serving plate or board
Serve with salad or green vegetables
This is a great dish for using up whatever leftovers you have in the kitchen. It works equally well with cooked chicken, peppers or broccolli. We sometimes like to add in some diced chilli for a kick.
It's easy to make this a vegetarian dish too, just remember to add in some smoked paprika to give the tortilla that Spanish-style flavour.
Disclosure - This recipe was created by Saucepan Kids and was #sponsored by Dubliner Cheese.
Ingredients
Directions
Boil potatoes until almost cooked through, drain and leave to the side and roughly slice when cool enough
Preheat grill to hot
Whisk eggs in a bowl and mix in the 60g of Dubliner Original cheese, spring onions and a little salt and pepper
Using a medium-sized frying pan with heat proof handle, cook the white onions over a medium to high heat until starting to brown
Add in the chorizo and cook through for a few minutes before adding the potatoes
Cook for a few minutes, the potatoes will take on some colour from the chorizo
Throw in spinach until just beginning to wilt
Fold egg mixture into the frying pan
Turn down heat and cook for a few minutes allowing eggs to cook through from bottom up until they are not quite cooked through on top
Sprinkle remaining Dubliner Original cheese on top and place under hot grill for a few minutes until browned on top and the eggs are cooked through
Remove from grill and leave to stand in frying pan for 5-10 minutes before turning the tortilla out onto a serving plate or board
Serve with salad or green vegetables
