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Weekdays 10am-12:30pm ITV

Clodagh's tasty chorizo tortilla and summery potato salad

Last week Eamonn questioned her Irish roots after she made a delicious Italian linguine. So today she’s back, in all her Irish glory! Proving you can take the girl out of Ireland, but you can’t take Ireland out of the girl, Clodagh’s cooking up not one, but two delicious dishes; her summery potato salad, which is a great accompaniment to any meal in this heat, and her potato chorizo tortilla.

Summer potato salad with peas and radishes

Serves 4

Ingredients

900g baby potatoes (new potatoes or Jersey Royals)

3 tbsp fresh herbs - mint, chives and flat-leaf parsley, chopped

2 tbsp olive oil

2 shallots, finely diced

20 garden pea pods, podded (or 100g frozen peas)

10 radishes, finely sliced

1 lemon, juice and zest

1 tsp Dijon mustard

Sea salt and freshly ground black pepper


Method

1. Place the potatoes in a saucepan half filled with water and add 1 tbsp of torn fresh mint leaves and a sprinkle of sea salt. Place the saucepan, with lid, over a high heat and bring to the boil. Cook for 20-25 minutes or until the potatoes are completely cooked through.

2. While the potatoes are cooking, place a frying pan over a medium. Add the olive oil, followed by the finely diced shallots and cook until soft. Remove from the heat and into a bowl. Stir in the lemon juice, lemon zest and Dijon mustard to make the dressing.

3. Drain the potatoes, slice them in half and add them to your serving dish followed by the fresh peas. If you’re using frozen peas, cook them in boiling, salted water for 2 or 3 minutes.

4. Next add the radishes, herbs and lemon dressing and toss together to make sure all the ingredients are completely coated. Make sure your potatoes are still warm when you’re adding the dressing as they will absorb the dressing much better.


Potato chorizo tortilla

Serves 4

Ingredients

4 tablespoons olive or canola oil

650g onions

600g potatoes

150g chorizo

1 tsp paprika (optional)

6 eggs

Sea salt and freshly ground black pepper


Method

1. First prepare the onions and potatoes. Peel both vegetables, cut in half, and then thinly slice. Pat them dry with a clean kitchen towel or paper towels.

2. Place a 23cm, non-stick frying pan over a medium heat and pour in 2 tbsp of oil. When the oil is hot, tip in the onion and potato, reduce the heat to low, and let it cook for 20 minutes, making sure you come back to the pan every few minutes to stir.

3. Slice the chorizo, and stir into the potato and onion, along with the smoked paprika (optional). Season with sea salt and freshly ground black pepper, leave to cook for a further 10 minutes or until the potato is completely cooked.

4. Meanwhile, crack the eggs into a bowl and beat lightly. When the onion and potato are cooked, tip them into the bowl of beaten eggs, and mix together.

5. Place the pan back over low heat and add the remaining 2 tablespoons of oil, and pour the tortilla mix into the pan. Allow to cook for about 15 minutes, every now and then, draw the edge in gently with a spatula.

6. Next you need to turn the tortilla over to cook on the other side. Place a plate over the pan and carefully invert both so that the tortilla is on the plate. Put the pan back on the heat and tip the tortilla back in, this time the other way up.

7. Let the tortilla cook for another 2 minutes, then let rest in the pan for about another 2 minutes. Slide it onto a board or plate and serve sliced, either warm or at room temperature. Serve with the smoky spiced aioli.


Smoky spicy aioli

Serves 4

Ingredients

2 free range eggs yolks

1 teaspoon Dijon mustard

100ml extra virgin olive oil

100ml vegetable oil

1 clove of garlic, crushed

1 lemon, juice and zest

1 dessertspoon smoked paprika

Sea salt and freshly ground black pepper


Method

1. Crack the egg yolks into a bowl, along with the Dijon mustard, and lightly whisk.

2. Measure out 100ml of vegetable oil and 100ml of extra virgin olive oil and slowly whisk into the egg yolks - the mayonnaise will begin to get thick and creamy.

3. Stir in the lemon juice and zest, smoked paprika and crushed clove of garlic. Season with sea salt and freshly ground black pepper.

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Weekdays 10am-12:30pm ITV