Spanish tortilla with chorizo, goats' cheese and watercress

A classic Spanish omelette filled with pan-fried potatoes, chorizo, goats' cheese and watercress. It makes a delicious light meal

(0 rating)

Recipe by: Jody Spencer

Starter
Ingredients

  • 6 large eggs
  • 100g chorizo, chopped
  • 100g goats’ cheese
  • 50g watercress
  • ½ onion, sliced
  • 8 new potatoes 
  • 3 sprigs fresh thyme
  • Oil and butter for frying

Method

  1. Parboil the potatoes for around 8 minutes and cut into thick slices once cooled.
  2. Fry the onions in a little oil and butter to soften, then add the potatoes and chorizo.
  3. Beat the eggs together with the thyme, season well and pour over the mixture in the pan. Add the crumbled goats’ cheese and scatter the watercress on top.
  4. Gently cook on the hob for a further 2-3 minutes on a gentle heat, then transfer to a hot grill and continue to cook for a few minutes until golden.
  5. Cut into wedges when cold.

Please login or sign-up to add your comment.

Comments (0):

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The SepOct issue of Taste Buds is out now

Taste Buds SeptemberOctober19 Front Cover