How do you like your Scotch Egg?
Who does not like a freshly cooked Scotch Egg, with a warm runny yolk?
I have tried a number of different Scotch Egg recipes and have played around with the fillings. Black Pudding is great finely diced and mixed in with the sausage meat. Another favourite is diced bacon. When I have cooked these in the past I have always put a breadcrumb based crust on them. I either make them fresh but I also think Panko breadcrumbs work great.
This recipe was partly inspired by Tom Kerridge’s Dopamine diet book. He has a lovely recipe in there which is squid rings but with a pork scratching crust. So that got me thinking why not mic the pork scratching crust with a Scotch Egg.
The other ingredient I also included was Heston’s Alder Smoked Streaky Bacon, finely diced and mixed in with the sausagemeat.
So does it work?
I really think it does work. My family is always quick to give me feedback on the good, the bad and the ugly and this one definitely got a thumbs up. I can see it not being to some people’s taste but if you like Scotch Eggs and you like Pork Scratchings you will not be disappointed.
Also cooking this indirectly on the BBQ, with a couple of wood chunks injects a subtle smokiness to the Scotch Egg. It works equally well just cooked directly in the oven but I would encourage you to try these on the BBQ.
Spanish Tortilla (Tortilla Española)
- SNS Kettle BBQ
- Cast-iron or Steel Skillet
- Green Olive Restaurant Grade Charcoal
- 500g New Potatoes
- 1 Onion (finely diced)
- 150 ml Olive Oil (extra-virgin)
- 3 tbsp Parsley
- 6 Eggs
- Place your skillet onto the indirect side of the BBQ and add the Olive Oil.
- Cook for around 30 minutes with the lid on your BBQ, returning to give them a stir regularly.
- Once the potatoes have softened, strain the potatoes and onion through a colander into a large bowl, setting the strained Olive Oil aside.
- Beat the 6 eggs in a pouring jug, with some salt and pepper to season and place to one side.
- Add the skillet back onto the indirect side of the BBQ, and add the stained Olive Oil back into the skillet, followed by the Potato, Onion, Parsley and Egg.
- Mix well to the ingredients and evenly spread in the skillet, then pop the lid back on the BBQ and cook until set. I did rotate the skillet every few minutes to try to get an even cook.
- Once the Spanish Tortilla looks set, flip the tortilla and cook for a few more minutes before removing and serving.