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Spanish Pimiento and Chickpea Tortilla

Spanish Pimiento and Chickpea Tortilla

Serves 6-8

1/3 cup Romulo Extra Virgin Olive Oil
1 large onion, thinly sliced
6 free-range eggs
1/2 cup El Navarrico Pimientos ~ sliced
1/3 cup Mas Portell Sweet Garlic  cloves, halved
1/2 cup El Serpis Olives with Pimiento , drained
1/2 660gm jar El Navarrico Chickpeas , rinsed and drained
2 tsp La Chinata Smoked Paprika Sweet
Sea salt and freshly ground black pepper to taste
3 Tbsp fresh Italian parsley, chopped
Sabato Julie Le Clerc Harissa  and Sabato Harissa Mayonnaise  to serve
Sabato Julie Le Clerc Moroccan Chutney , to serve

 

Heat oil in a deep frying pan set over medium-low heat. Add onion and gently cook for 15 minutes until soft and golden brown, stirring often. Remove onions with a slotted spoon and set aside, reserving oil in the pan.

Whisk eggs in a large bowl. Stir in onions, piquillos, garlic, olives and chickpeas. Season with paprika, salt and pepper.

Heat the reserved oil in the same pan over medium-low heat. Pour in the egg mixture, and gently cook for 10-12 minutes until the sides have started to set and the bottom has turned golden brown but the middle is still a little wobbly. Loosen the tortilla with a spatula if needed, then carefully invert onto a large plate. Next, slide it back into the pan; return the pan to the heat and continue cooking for another 5 minutes or so until the tortilla has set in the centre and is golden brown on both sides.

Slide the tortilla onto a serving plate and allow to cool to room temperature. Sprinkle with parsley. Cut into wedges and serve with harissa mayonnaise, yuzu mayonnaise and Moroccan chutney on the side.

Recipe by Julie Le Clerc

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