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
6 large eggs
100g chorizo, chopped
100g goats’ cheese
½ onion, sliced
8 new potatoes
3 sprigs fresh thyme
Oil and butter for frying
Parboil the potatoes for around 8 minutes and cut into thick slices once cooled.
Fry the onions in a little oil and butter to soften, then add the potatoes and chorizo.
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.
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.
Cut into wedges when cold.
Recipe by Jody Spencer
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