If you’ve followed who wrote what for the blog, you’ll probably notice a pattern: Lucy cooks wonderful savory dishes, and I’m more about sweets. It’s not that I can’t or don’t make anything else. It’s just that sugar is a far, far better motivator than salt for me (but it can be a close call, I’m a bit of a salt fiend too). However, I booked a tropical holiday for just after Christmas, so while I spent all summer effectively avoiding swimsuits, I think I really should try to cut back on the carbs for a little bit here. Well, at least until I pass a bakery and start crying a bit and give up on the diet and start wallowing in starch and sugar.

So, not only am I doing a non-dessert dish, but I actually added more vegetables to the dish than the original recipe asked for.

I’m scared too, guys.

Back to the dish: it’s a tortilla. No, not that kind of tortilla. If you tried to use it to wrap up a burrito, you’d have an extreme mess on your hands. This is the kind of tortilla you see on Tapas menus. It’s like an omelet or fritata, and generally cut into small chunks and served at or slightly above room temperature. Or if you’re starving from carb deprivation, you’ll dive into head-first while it’s still hot enough to burn, in which case it doesn’t hold together very well but is still very tasty.

The original recipe calls for normal potatoes, fewer vegetables, and recommends putting the potato/chorizo mix on top of the eggs. I then mixed them together, but I think putting the potatoes down first and pouring the eggs over the top is the better bet, especially if you’re intending to serve small squares when entertaining. Also, note this is a BIG recipe. So if you’re only having a small dinner party or want it more as a main for a small group, half it for sure.

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