Spanish potato and leek tortilla with easy tomato chutney

Name: Spanish potato and leek tortilla with easy tomato chutney recipe
Yield: 4
Ingredients: 500-600g waxy potatoes, peeled and chopped into 1cm cubes; 125ml vegetable oil; 1 leek, white and pale green part, quartered lengthways, then sliced into 1cm pieces; 1 tsp dried or fresh thyme; 1 heaped tsp Dijon mustard; 8 eggs; 125g sour cream; 100g soft goat’s cheese; Basil leaves, to serve (optional); Nasturtium flowers, to serve (optional); 20.00 ml extra virgin olive oil; 1/2 onion, finely chopped; 2 garlic cloves, minced; 500g tomatoes, roughly chopped; 1 tsp smoky paprika; 1 tsp cumin seeds; 1-40.00 ml brown sugar, to taste; 20.00 ml red wine vinegar

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P69 Spanish potato and leek tortilla with easy tomato chutney

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by Clare Scrine

CLARE SCRINE, FOOD WRITER

Dec 30, 2022

"This tortilla is spectacularly simple. The flavour is all in the potatoes and leeks, which are cooked slow and low confit-style in oil. I love eating this tortilla alongside this easy tomato chutney, which isn’t too sweet or sticky, meaning you can really load it on. Serve with a big green salad for a satisfying and easy dinner, or as is for a lovely brunch."

500-600g waxy potatoes, peeled and chopped into 1cm cubes
1/2 cup (125ml) vegetable oil (or another neutral oil)
1 leek, white and pale green part, quartered lengthways, then sliced into 1cm pieces
1 tsp dried or fresh thyme
1 heaped tsp Dijon mustard
8 eggs
1/2 cup (125g) sour cream
100g soft goat’s cheese
Basil leaves, to serve (optional)
Nasturtium flowers, to serve (optional)

Easy tomato chutney

1 tbs extra virgin olive oil
1/2 onion, finely chopped
2 garlic cloves, minced
500g tomatoes, roughly chopped
1 tsp smoky paprika
1 tsp cumin seeds
1-2 tbs brown sugar, to taste
1 tbs red wine vinegar

Method

1.

Place the potato in a saucepan and cover with cold water and a sprinkle of salt. Bring to the boil over medium heat and cook for 5-6 minutes, until just starting to soften. Drain and set aside to cool a little. To make the easy tomato chutney, heat the olive oil, onion and garlic in a saucepan over medium-low heat. Stir gently and cook for 5 minutes or until the onion is translucent, then add the tomato, paprika, cumin seeds, 1/2 tsp salt, brown sugar and 170ml water. Bring the mixture to the boil, then reduce the heat to a simmer and cook for 30-40 minutes, mashing the tomato gently with a spoon as it begins to soften and break down.
2.

Once the chutney has thickened, add the vinegar and stir well. Taste and adjust seasoning and sugar to your taste. Set aside to cool.
3.

Preheat the oven to 180°C fan-forced. Meanwhile, heat the vegetable oil in an ovenproof frying pan over medium heat until hot. Reduce heat to low and carefully add potato and leek.
4.

Cook, stirring every 5 minutes, for about 20 minutes, until the leek has browned considerably and the potato is soft. If the potatoes and leek haven’t reached this stage, increase the heat slightly and continue cooking for a little longer. Once ready, add the thyme and mustard, along with a generous pinch of salt and pepper, and stir through to combine. Taste and make sure it’s really well seasoned.
5.

Whisk the eggs, sour cream and a pinch of salt and pepper in a bowl, until well combined. Carefully pour mixture into the pan and gently stir through the vegetables. Transfer pan to the oven and cook for 10-15 minutes, until the egg has puffed up and is just set. Remove from the oven and spoon over the goat’s cheese. Serve hot or at room temperature, with a generous spoonful or two of tomato chutney and a few basil leaves and nasturtium flowers, if you like.