A Spanish classic with a Sabato twist! Enjoy the flavours of piquillo pimientos, sweet white garlic and olives complimented with El Navarrico chickpeas in this delightful tortilla by Julie Le Clerc. Serve it with your favourite Sabato mayonnaise alongside Julie Le Clerc’s fabulous chutney or relish.

Serves 6-8

1/3 cup extra virgin olive oil (EVO)
1 large onion, thinly sliced
6 free-range eggs
1/2 cup El Navarrico sliced piquillo pimientos, drained
1/3 cup Pons sweet garlic cloves, drained and halved
1/2 cup La Explanda Pimiento Stuffed Olives, drained
1 x 325g or 1/2 700g jar El Navarrico chickpeas, rinsed and drained
2 tsp La Chinata sweet smoked paprika
Salt and freshly ground black pepper
3 Tbsp fresh Italian parsley, chopped
Sabato garlic aioli and/or Julie Le Clerc Moroccan chutney, to serve

Heat 2 Tbsp of the EVO 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 to cool, reserving oil in the pan.

Whisk eggs in a large bowl. Stir in onions, pimientos, 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 to cook the other side; 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 aioli and Moroccan chutney on the side.

Recipe by Julie Le Clerc



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