Nothing can go wrong when you use pulled pork in a dish. Nothing.
And this is no exception. I wanted to use leftover pulled pork (which freezes really well, by the way) without making the usual sandwich with slaw on a brioche bun. I remembered my favourite breakfast in one of my favourite London breakfast places – The Breakfast Club in Hoxton. I always have the same and even though their menu is extensive I just can’t resist their Chorizo Hash Browns. It’s a potato, onion and pepper ‘hash’ with chorizo, eggs on the side and feta as an optional extra. It really works! So I thought if I used pulled pork instead of chorizo it should still work. Oh and it worked. It really really worked.
This tortilla is based on a Nigella Lawson recipe from the book Nigella Express. As always, Nigella has managed to come up with something incredibly delicious and make it really easy.
I used to live with a Spanish girl when I came to England and she taught me to make the ‘perfect’ tortilla, but I have to say that version is hard work (though very good). I wanted something simpler that would satisfy my urgent Saturday afternoon tortilla craving and I turned to one of my safest cookbooks for inspiration on how to do something yummy quickly. But as it was the weekend I had plenty of time to add a few steps and ingredients and make my own version of Nigella’s express Spanish omelette.
These potatoes are very simple and they are all about achieving a velvety sweet centre and a crunchy salty outside. I have cooked these without peel and it doesn’t compare (more flavour with peel – less work to do!). The shallots add some sweetness and softness. You don’t have to add them if you don’t want to, but they go really well here.
I serve this dish at barbecues, especially if you have lots of people around, or to go with roasted meat or fish.