SPANISH TORTILLA WITH CHISTORRA

ingredients

Peel the potatoes and cut into thin slices (approx. 3 mm), as for a classic tortilla. If you are using onion, cut it into thin strips. Heat a generous amount of olive oil in the frying pan and confit the potatoes (and the onion, if using), letting them simmer slowly in the oil over medium heat for 10-15 minutes until soft but not golden brown. Salt lightly. Drain the potatoes in a colander set over a bowl (save the oil!).
Cut the chistorra into pieces and fry quickly in a dry pan until it has taken on some colour. Transfer to kitchen paper and let it drain properly – this is what keeps the tortilla from becoming too oily.
Lightly whisk the eggs in a large bowl. Gently fold in the potatoes (and onion), followed by the chistorra. Heat 2-3 tbsp of the reserved oil in the same frying pan over medium heat. Pour in the egg mixture and even it out. Fry over medium-low heat for 5-7 minutes until the base has set and taken on a nice colour.
Flipping the tortilla: Place a plate or a lid over the pan, hold it firmly and flip quickly upside down. Slide the tortilla back into the pan with the uncooked side facing down. Fry for another 3-5 minutes for bavosa (6-8 min in total) or 5-7 minutes for bien hecha (8-10 min in total). Let it cool for a few minutes before serving – it will be easier to slice and the flavour settles.
Serve warm or cold, ideally with a simple salad or as tapas.

Nonna vet bäst.