I really love peas and add them to lots of my meals but sometimes you forget how versatile they can be. Yes Peas! is an award winning campaign which focuses on the versatility, nutrition and convenience of peas and promotes their consumption in the age group 17-34.

TV chef Rachel Green has developed nine new delicious recipes alongside Yes Peas! We thought we’d share a few!

Visit www.peas.org to view the entire collection of recipes and to order your free recipe book or join them on Facebook – www.facebook.com/yespeas.

Pea, Spicy Chorizo And Potato Tortilla With Tomato Salsa

2013-10-27 22:12:00

Serves 4

Tasty, original twist on tapas - great for dinner parties and tapas nights.

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Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Ingredients

1. 2 Waxy potatoes (Desiree potatoes are good for this)
2. 6 tbsp rapeseed oil
3. 120g of chorizo, diced into small pieces
4. 1 medium onion, peeled and finely sliced
5. 8 eggs, beaten
6. 200g of frozen peas, blanched
7. Sea salt and black pepper

Tomato salsa

1. 4 vine tomatoes, deseeded and diced
2. 1 tbsp rapeseed oil
3. 1 small red onion, peeled and finely chopped
4. Juice of 1 lime
5. 1 tbsp fresh coriander, chopped
6. Sea salt and black pepper

Instructions

1. Firstly peel the potatoes with a potato peeler and slice them into thin rounds and place them in a clean tea towel, rub them to get the potato slices as dry as possible. Next heat 4 tablespoons of the rapeseed oil, in a non stick frying pan (approximately 23cm in diameter), add the chorizo and onion and fry gently to release the oils from the chorizo. Cook for 2-3 minutes then add the potato slices and season well with sea salt and black pepper. Turn the heat down, cover the pan with a lid and let the mixture cook slowly for 20 minutes, shaking the pan well from time to time. The mixture is not supposed to be brown, but gently stew in the oil.
2. Meanwhile whisk the eggs lightly in a large bowl, do not over beat them, and season with sea salt and black pepper and add the peas. When the potato mixture is cooked, quickly transfer them to the eggs in the bowl. Put the pan back on the heat, add the remaining 2 tablespoons of rapeseed oil and turn the heat to medium. Mix the potato and egg mixture well before pouring it all back into the pan and turn the heat to its lowest setting, this will take 20 minutes to cook. Every now and then draw the edge in gently with a pallet knife. When the mixture is almost set on the top of the tortilla, remove from the heat and place a plate over the pan and invert both, so that the tortilla is on the plate.
3. Ease the tortilla back into the pan and cook for a further 2 minutes. Turn off the heat, leave for a few minutes in the pan to set. Turn the tortilla out of the pan onto a wooden board or plate and serve hot or cold. Cut into wedges and serve with the tomato salsa.
4. To make to tomato salsa, mix all of the tomato salsa ingredients together, stir lightly and season well with sea salt and black pepper.

Notes

1. The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
2. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).

By Rachel Green

Tasting Britain http://tastingbritain.com/

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