Mix-and-match Spanish-inspired tapas
This recipe is part of my Box clever series: a regular guide to easy, delicious and internationally inspired packed lunches. It makes enough for two packed lunches—you’ll have to wait till you finish work for that beer, though.
For the tortilla:
100ml olive oil
450g waxy potatoes, peeled and sliced thinly
1 onion, halved and sliced into half moons
4 large eggs
For the peppers:
Handful of padron peppers
Drizzle of olive oil
2 romano peppers, halved and deseeded
Drizzle olive oil
6 baby cooking chorizo (or one chorizo sausage)
Handful of olives
To make the tortilla, heat the olive oil in a small non-stick frying pan. Add the potatoes and onion, cover and cook for approximately 20 mins, or until the potatoes are tender, stirring occasionally to stop them browning.
When they are cooked, remove with a slotted spoon onto a plate lined with kitchen paper and let some of the oil drain off. Season with salt, to taste.
Whisk the eggs in a large bowl and add the potato and onion mixture. Add more salt, if necessary.
Pour any excess oil out of the pan, leaving around 1 tbsp. Heat over a high heat and add the potato mixture, swirling the pan gently to stop it sticking. Reduce the heat to low and cook for around 5 mins until the egg sets at the bottom.
Run a thin spatula or knife around the edges, cover with a lid or plate and turn the tortilla carefully onto it. Slide it back into the pan and cook for another 2-3 mins, until the tortilla is just set.
To make the padron peppers, heat some oil in a large frying pan over a high heat, stir-fry for 2-3 mins until the skins are blistered. Season with sea salt.
To make the romano peppers, place in an oven tray, drizzle with olive oil and place an anchovy on top. Roast for approximately 25 mins at 180C.
To cook the baby chorizo, fry in a dry pan over a high heat for around 5 mins.
Finish with a handful of olives.
Recipe and images: Victoria Brown