Thursday, October 04, 2018

On the MENU this week. Spicy Spanish Tortilla with chicken

What to do with left over chicken? Neither of us has been very well this busy week, John had a root canal filling and is on antibiotics; Lynne has them for a chest infection, so cooking has not been a priority. We bought a ready cooked chicken from Checkers for one meal and kept the rest in the fridge for another. This is what Lynne came up with

All the ingredients are things we had in the house or the garden. You can buy the peppers now in the supermarket, but if you don’t find them, you can use Peppadews instead. We keep jars of these in our fridge to spice food up. Look for the PEPPADEW® brand. They certainly spice up this Tortilla nicely. You can add garlic, but it is not usual and the flavour does get a bit lost
3 Tbsp extra-virgin olive oil - 1 onion, sliced - 500g potatoes, cubed - 6 eggs – 1 to 1.5 cups of cooked chicken – 3 Tbsp roughly chopped pickled jalapeno peppers – 3 Tbsp roughly chopped Peppadew peppers – 1 teaspoon of Spanish smoked Paprika – salt and freshly ground black pepper
In a skillet, fry the onions with a pinch of salt until In a large skillet or frying pan, fry the onions with a pinch of salt in 2 Tbspns of the oil, until transparent and just beginning to colour, then add the potatoes and cook until they are beginning to soften. You can put a lid on the pan to help this. Add the last Tbspn of oil to the pan and make sure nothing is sticking to the bottom of the pan. Whip up the eggs, add the chicken, peppers and smoked paprika, season well and pour over the potato and onion mix. Cook on a low heat until the bottom begins to set, and then put the tortilla under a hot grill for a few moments to cook the top. Cut into wedges and serve with a simple tomato salad. You can eat this hot or enjoy it cold the next day. We find that serving it lukewarm is the best compromise, it has more flavour

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