In Spanish tapas bars it's quite common for a slice of cold tortilla to be served with a garlic mayonnaise - or aioli. John Whaite shows us how to do it with a different side dish, - roasted peppers with almonds (pimientos).
For the peppers
1 red pepper
1 yellow pepper
A handful flaked almonds
For the tortilla
6 boiled new potatoes, cubed
1 medium onion, chopped
100g chorizo (the sausage kind, not slices), chopped
1 clove garlic, minced
Salt and pepper
Small handful fresh parsley
Preheat the oven to 200C/180C fan. Put the peppers into a roasting tray and drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 30-45 minutes, or until the skins blacken and the peppers look as though they've just given up. Leave to cool out of the oven.
For the tortilla, heat a knob of butter in a 20cm frying pan and add the onion, cooked chopped potato and chorizo. Cook for 15 minutes or until the onion is softened and has taken on the orange tang of the chorizo. Add the garlic with a little salt and pepper, and some chopped parsley.
Beat the eggs and add to the pan. Reduce the heat to medium/low, cook for about 15 minutes, or until fairly solid. Place a plate over the pan, flip the omelette onto the plate, then slide the tortilla back into the pan to cook on the other side for a minute or so more, or until fairly cooked through.
Whilst the tortilla cooks, remove the skins from the peppers, and then pull the flesh of the peppers into pieces. Arrange on a plate. Heat the butter in a saucepan over high heat until it starts to foam and smells like hazelnuts. Pour the butter over the peppers, and add a little salt and pepper and some flaked almonds.