Bocadillo de tortilla con chorizo

1. Heat 2 tbsp oil in a frying pan and add the onion. Cook over a medium heat at first, then adjust to low. Stir from time to time and cook until the onion is golden and soft. This takes about 20 minutes. Add the garlic and cook for another 3 minutes. Transfer to a bowl, leaving behind as much oil as possible in the pan.

2. Add another 2 tbsp oil to the pan then tumble in the potatoes. Turn the slices over in the oil and cook, turning from time to time, until soft. You can start off on a medium heat and then turn the heat down. I sometimes put a lid on the pan to speed up the cooking if I’m in a rush. It takes about 7-8 minutes. You should end up with a pan of potatoes that are tender, but not collapsing, and golden in some places but not in others. Season, then add the potatoes to the onions and pour over the eggs. Turn everything over gently and season again. Leave to sit in the bowl for about 30 minutes, chilled.

3. Heat 1 tbsp oil in a frying pan – a nonstick one is best – and pour in the egg and potato mixture. Cook over a medium heat until you can see that the underside has ‘set’ (you can use a palette knife to lift the tortilla and have a peek under it). Turn the heat down and cook for about 8-10 minutes more, or until the tortilla seems about three-quarters cooked.

4. Set a plate over the frying pan, invert it so the tortilla comes out onto the plate, then quickly slide it back into the frying pan, cooked side up. If you end up with liquid egg on the plate just add it to the pan. Now cook the tortilla until it is set but still a little soft in the middle. It’s easy to overcook tortilla – keeping things moist is the key. Leave the tortilla to cool.

5. Fry the chorizo in the remaining 1 tbsp oil for 2-3 minutes until cooked through. Warm the bread in a low oven. Split the rolls or baguettes open. If you’re going to put leaves and chutney in, put them on the bottom half, then put slices of the tortilla and some of the chorizo on top before serving.