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Raymond Blanc’s new potato and chorizo tortilla

Name: Raymond Blanc’s new potato and chorizo tortilla
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4-6
Cuisine: Spanish recipes
Ingredients: 400g Jersey Royal potatoes, quartered; 1 onion, diced; 1 garlic clove, finely chopped; 3 tbsp olive oil; 2 bay leaves; 1 thyme sprig; 1 rosemary sprig; Pinch Espelette pepper or smoked paprika; Pinch sea salt; 120g chorizo, cut into small dice; 15g flat-leaf parsley, finely chopped; 80g spinach, chopped; 8 eggs, whisked

By: Raymond Blanc

Published: 8 Jun 15
Updated: 18 Mar 24

Raymond Blanc’s new potato and chorizo tortilla

Chef Raymond Blanc’s tortilla recipe uses jersey royal potatoes, which are available during the spring months, but these can be substituted for another non-floury potato at any other time of the year.

Easy
Online only

Test kitchen approved

Serves 4-6
Preparation time 10 min, cooking time 35 min

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Ingredients

400g Jersey Royal potatoes, quartered
1 onion, diced
1 garlic clove, finely chopped
3 tbsp olive oil
2 bay leaves
1 thyme sprig
1 rosemary sprig
Pinch Espelette pepper or smoked paprika
Pinch sea salt
120g chorizo, cut into small dice
15g flat-leaf parsley, finely chopped
80g spinach, chopped
8 eggs, whisked

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Method

Preheat the oven to 170ºC/Gas Mark 3½. In a medium sauté pan with a lid, over a medium heat, sweat the potatoes, onion and garlic in the oil with the bay leaf, thyme, rosemary, Espelette pepper or smoked paprika and salt for 13–15 minutes. Stir regularly to avoid any colouring.
Add the chorizo and continue to sweat for 5 minutes with the lid on so the flavours mingle. Finally, add the parsley and spinach and stir them into the vegetables for 30 seconds, then remove from the heat, add the eggs and stir everything together until evenly mixed.
Pour the egg mixture into a 20cm non-stick ovenproof frying pan and place in the oven for 15 minutes. Once cooked, remove from the oven and leave to rest for 5 minutes before turning out on to a board or a large serving dish. Using a serrated knife, cut the omelette into 4–6 wedge-shaped slices and serve warm.