During our recent visit to Belmond Le Manoir aux Quat'Saisons, we had the honour of being invited into Raymond Blanc's legendary Cookery School. Here we began our mission to master one of Raymond’s delicious new recipes - a potato and chorizo tortilla! Ingredients 3 tbsp olive oil 400 g (14 oz) jersey royal potatoes, quartered (see Note) 1 onion, diced 1 garlic clove, finely chopped 2 bay leaves 1 thyme sprig 1 rosemary sprig pinch of Espelette pepper (see Note) or smoked paprika pinch of sea salt 120 g (4½ oz) cooking chorizo, cut into small dices 15 g (½ oz) flat-leaf parsley, finely chopped 80 g (3 oz) spinach, chopped 8 free-range eggs, beaten INSTRUCTIONS • Preheat the oven to 170°C (150°C fan-assisted/gas 3½). • Heat the oil over a medium heat in a medium sauté pan or frying pan with a lid. Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13-15 minutes. Stir regularly to avoid any colouring. • Add the chorizo and fry for 5 minutes with the lid on to allow the flavours mingle. Add the parsley and spinach and stir for 30 seconds. Remove from the heat, add the eggs and stir until evenly mixed. • Pour the egg mixture into a 20 cm (8 in) non-stick, ovenproof frying pan and place in the oven for 15 minutes, until cooked. Leave to rest for 5 minutes before turning out onto a board or a large serving dish. • Using a serrated knife, cut into 4-6 wedge-shaped slices and serve warm. Notes • You can substitute the Jersey Royal potatoes with any other variety of firm-textured potatoes (to avoid any over-softening) such as a Charlotte or a Desiree. • Espelette pepper is a type of dried chilli – used mainly in traditional Basque cuisine – and is available from speciality food stores. • Serves 4-6 people. Preparation - 20min. Cooking - 40min.
Le Chameau In The Kitchen: A Recipe from Raymond Blanc
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