The Feel-Good Cookbook by Ainsley Harriott

Author:Ainsley Harriott
Language: eng
Format: epub
Publisher: Ebury

Dreamy pancetta and dolcelatte risotto

Egg, potato and herb tortilla with grilled sausages and fresh tomato salsa

I like my tortilla to have a bit of a kick, but feel free to leave out the chilli. This type of slow-cook omelette is easy to serve, and any leftovers can be packed into a lunch box or served with salad.

Serves 4

Preparation 15 mins

Cooking 20 mins

500 g (1 lb 2 oz) floury potatoes

8 good-quality sausages

1 onion, sliced

1 garlic clove, crushed

2 tablespoons olive oil

25 g (1 oz) butter

2 tablespoons snipped fresh chives

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh thyme leaves

6 large eggs, beaten

salt and freshly ground black pepper

Salsa

4 plum tomatoes

1 small red onion

1 green chilli (optional)

pinch of cayenne

1 tablespoon chopped fresh parsley

► Peel the potatoes, cut them into 2-cm (¾-inch) chunks and cook in boiling salted water until just tender. Drain and cool slightly.

► Preheat the grill and cook the sausages on a foil-lined baking tray. Keep warm.

► Meanwhile, make the salsa. Finely dice the tomatoes, onion and chilli (if using). Add the cayenne, parsley and a pinch of a salt and set aside.

► Heat the oil and butter over a medium heat in a 20-cm (8-inch) non-stick frying pan, add the onion and cook until just beginning to turn golden at the edges. Add the garlic and cook for a further 30 seconds. Add the drained potatoes, season, reduce the heat slightly and cook for 5 minutes, until the potatoes are tender and lightly golden. Sprinkle in the herbs.

► Pour the eggs into the pan, allowing them to run around and between the potatoes (a wooden spatula will help you do this). Cook over a low heat until the eggs are almost set. Slide the pan under the grill and cook until the top of the omelette is golden brown. Serve cut into wedges with the sausages and the tomato salsa.

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