My wife, Jacky, makes some fabulous tortillas with basic ingredients from out of our garden or allotment. Usually when we have a glut of eggs from our girls. This particular recipe is one she invented with the addition of some pesto she had made the day before for another meal. This particular recipe is the best yet. Great served hot or cold the next day.

 

Jacky is one of those cooks that rarely weighs or measures anything when she cooks so I’m afraid this recipe will just give you an idea of how to proceed. Indeed, I hope you will do as Jacky does, reinvent the recipe to suit your seasonal produce. This recipe is for 2-3 persons

INGREDIENTS:

 

One medium courgette

One medium potato

2” piece of chorizo sausage

6 eggs

Mature cheddar cheese

Olive oil

Salt and Pepper

 

Heavy oven proof frying pan will be essential.

 

Take a medium sized courgette and dice it up. Do the same with some potato (about 1/2” cubed) and the Chorizo sausage (about 1/8” cubed). Place some olive oil in an oven proof pan and gently fry the courgette till soft. Put this to one side and mix it with some pesto so all the pieces are covered in the sauce. Put the potato and Chorizo in the pan and simmer gently till the potato cubes are almost cooked through. We prefer them to be slightly hard in the centre. Whilst this is happening break your eggs into a jug and gently mix up with a fork. Don’t overdo it. Season the eggs with salt and pepper. When you’re happy that the potatoes are done and the Chorizo has released it’s oil then add the courgette/pesto and heat through. When this is done pour over your egg mixture ensuring it runs to the edges of the pan. Grate over some Cheddar cheese (or what ever cheese you have). Simmer gently till the tortilla cooks half way through then place under a hot grill to cook the surface and brown the cheese.

 

Serve hot or cold. I think it is even more tasty taken in a lunch box to work and eaten cold for lunch.

 

Update: Tuesday, 3 August 2010

Above: A Tortilla cooking half way through.