New Potato and Chorizo Tortilla

By Raymond Blanc, BBC Food website, 'Kew on a Plate' series

Serves 4-6


3 tbsp olive oil
400g/14oz Jersey Royal potatoes, quartered
1 onion, diced
1 garlic clove, finely chopped
2 bay leaves
1 thyme sprig
1 rosemary sprig
pinch Espelette pepper or smoked paprika
pinch sea salt
120g/4½oz cooking chorizo, cut into small dice
15g/½oz flat-leaf parsley, finely chopped
80g/3oz spinach, chopped
8 free-range eggs, beaten


  • Preheat the oven to 170C/150C Fan/Gas 3½.

  • Heat the oil a medium sauté pan or frying pan with a lid over a medium heat.

  • Gently fry the potatoes, 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 20cm/8in non-stick, ovenproof frying pan and place in the oven for 15 minutes, until cooked. Leave to rest for 5 minutes before turning out on to a board or a large serving dish.

  • Cut the omelette into 4–6 wedge-shaped slices using a serrated knife and serve warm.