![Spanish Tortilla with Chorizo](/on/demandware.static/-/Sites-LCNZ-Library/default/dw34326ac6/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000001292_ENG.png)
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 3 tablespoon Spanish olive oil
- 400g white potatoes, cut into 0.5cm thick slices, rinsed of starch and dried
- 1 white Spanish onion, chopped
- 115g Spanish chorizo, diced into small pieces
- 1 red pepper, deseeded and diced into small pieces
- 6 large eggs
- 6 large eggs
- 1 teaspoon mixed dried Mediterranean herbs
- ½ teaspoon salt
- ½ teaspoon coarse ground pepper
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Method
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1Heat 2 tablespoons of the olive oil in the pan and add the sliced potatoes and onions. Cook over a low heat for around 20 minutes until the potatoes are just tender, turning occasionally to prevent over-browning. Cover the pan with a lid, plate or foil during cooking.
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2Remove the potatoes and onions from the pan onto a plate.
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3Heat the remaining 1 tablespoon of olive oil in the pan, add the chorizo and fry for 2-3 minutes, stir in the chopped peppers cook for a further 2 minutes.
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4Return the cooked potatoes and onions to the pan and combine with the chorizo and peppers
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5Beat the eggs with the herbs, salt and pepper. Pour into the pan, gently moving the contents to allow the eggs to combine. Cook over a low heat for 3-4 minutes to brown the base.
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6Place the pan under a pre-heated grill a minimum of 5cm from the heat source and cook for 3-5 minutes until the top is golden and the centre of the tortilla is set.
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7Grip the handle with a heat-proof cloth, place a plate or board over the top of the pan and invert to release the tortilla. Serve warm or cold. For tapas, cool the tortilla before cutting into cubes.
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8Cook's notes: For a spicy flavour choose a variety of chorizo called ?picante? which is made with a fiery chilli.