Many countries have their own version of an open omelette. The Italians have frittata, the Spanish tortilla. In France it is Spanish omelette. Traditionally it wouldn’t be new season potatoes used in this dish – it would be bigger main crop potatoes – but I wanted to celebrate the first of the early potatoes and they work surprisingly well.
- 3 tbsp olive oil
- 400 g (14 oz) jersey royal potatoes, quartered (see Note)
- 1 onion, diced
- 1 garlic clove, finely chopped
- 2 bay leaves
- 1 thyme sprig
- 1 rosemary sprig
- pinch of Espelette pepper (see Note) or smoked paprika
- pinch of sea salt
- 120 g (4½ oz) cooking chorizo, cut into small dice
- 15 g (½ oz) flat-leaf parsley, finely chopped
- 80 g (3 oz) spinach, chopped
- 8 free-range eggs, beaten
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 170°C (150°C fan-forced/gas 3½).
Heat the oil a medium sauté pan or frying pan with a lid over a medium heat. Gently fry the potato, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13-15 minutes. Stir regularly to avoid any colouring.
Add the chorizo and fry for 5 minutes with the lid on so the flavours mingle. Add the parsley and spinach and stir for 30 seconds. Remove from the heat, add the eggs and stir until evenly mixed.
Pour the egg mixture into a 20 cm (8 in) non-stick, ovenproof frying pan and place in the oven for 15 minutes, until cooked. Leave to rest for 5 minutes before turning out onto a board or a large serving dish.
Using a serrated knife, cut into 4-6 wedge-shaped slices and serve warm.
• You can substiute other varieties instead of Jersey Royals; you just don't want a potato that is too floury as it will break up.
• Espelette pepper is a type of dried chilli, used in traditional Basque cuisine, available from specialty food stores.