Spanish style martabak

Instructions

1. Add potatoes and 1 tablespoon of olive oil to a cold fry pan. Turn on to medium heat and gently fry the potatoes for 15 minutes or until soft. Set aside to cool.
2. Meanwhile, remove the chorizo from the casing. Add the chorizo and 1 tablespoon of olive oil to a hot frying pan on high heat. Use a wooden spoon to break up the chorizo. Fry for a few minutes until the chorizo is golden brown. Place in a bowl and set aside to cool.
3. Whisk the eggs in a large bowl, season with salt and pepper. Mix the cooled chorizo and potato to the eggs.
4. Heat 1 inch of vegetable oil in a fry pan to 160°C.
5. Keep the spring roll wrappers covered in a damp tea towel to prevent them from drying out while preparing the martabak.
6. Lay spring roll wrappers inside a wide, shallow bowl. Add a ladle of the egg filling, roll the sides over. Gently flip and place the folded side down into the hot oil. Repeat, only preparing the martabak when you’re ready to fry as the wrappers wont hold the liquid for long.
7. Fry on each side for 3-4 minutes or until golden brown on the outside and the egg has set. Remove and place on a plate lined with paper towel, allow to sit for a few minutes before serving.
8. While the martabak is frying combine the Japanese mayonnaise and hot sauce, and pour into a serving bowl.
9. Serve the murtabak with the spicy mayonnaise.