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Spanish Pimiento and Chickpea Tortilla

Spanish Pimiento and Chickpea Tortilla

Recipe by Julie Le Clerc

Spanish Pimiento & 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 sliced pimientos , drained
1/3 cup Pons sweet pickled garlic  cloves, drained and halved
1/2 cup El Serpis pimiento stuffed olives , drained
1/2 660g jar El Navarrico chickpeas , rinsed and drained
2 tsp La Chinata sweet smoked paprika
Sea salt and freshly ground black pepper 
3 Tbsp fresh Italian parsley, chopped
Sabato yuzu mayonnaiseSabato harissa mayonnaise  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 harissa mayonnaise, yuzu mayonnaise and Moroccan chutney on the side.

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