Name: Tortilla de patatas con salsa (Potato omelette with raisin chutney)
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 125.00 ml fresh chillies 573; 4.00 potatoes medium, peeled and thinly sliced; 6.00 eggs; 1.00 onion chopped; 1.00 green pepper chopped; sea salt and freshly ground black pepper; 1.00 onion sliced; 250.00 ml raisins; 15.00 ml butter; 125.00 ml vinegar balsamic

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Ingredients (10)

TORTILLA

125.00 ml	fresh chillies — 573
4.00	potatoes — medium, peeled and thinly sliced
6.00	eggs
1.00	onion — chopped
1.00	green pepper — chopped
	sea salt and freshly ground black pepper

RAISIN AND ONION SALSA

1.00	onion — sliced
250.00 ml	raisins
15.00 ml	butter
125.00 ml	vinegar — balsamic

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Method:

TORTILLA: Heat some of the oil in a large frying pan and gently fry potatoes until soft. Add onion and green pepper. Cook until soft. Drain and set aside. In a bowl, beat eggs and with salt and freshly ground black pepper. Add potato, onion and green pepper and mix well. Heat oil in a frying pan (use the same pan). Pour in egg mixture, shaking pan to prevent mixture sticking. Lower heat and cover with a lid. After 10 minutes, turn the tortilla and continue frying until tortilla has set all the way through. Cut into wedges and serve with raisin and onion salsa.
SALSA: Place all the ingredients in saucepan. Simmer for about 20 minutes, stirring occasionally, until thick and syrupy.
Serves 4.