Chorizo tortilla
At a glance
| Servings: | 1 |
| Prep time: | 5 minutes |
| Cook time: | 25 minutes |
| Total time: | 30 minutes |
| Meal type: | Main Dish |
| Allergy list: | Egg |
| Region: | Spanish |
| Description: | Use up those left over potatoes and scraps of meat with this Spanish dish. |
| Submitted by: | KevinUK |
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
Imperial | Metric | USA- 2 egg
- 150g potato
- 1 small onion (half of it will do)
- 35g chorizo
- parsley
Directions
Step 1
Peel the potatoes and cut into 1cm cubes. Boil for 10 minutes.
Step 2
While the potatoes are boiling, thinly slice the onion, chorizo and parsley.
Step 3
In a frying pan add 2 tablespoons of oil. Fry the potatoes for 10 minutes or until golden brown / crispy. Then add the onion for a further 3 minutes.
Step 4
Mix the eggs, chorizo and parsley in a bowl and then add the potatoes and onion with a slotted spoon so the oil is not added to the mixture from the frying pan. Mix well trying to avoid crushing the potatoes.
Step 5
Remove most of the oil from the frying pan and on a medium heat pour in the mixture and cook for 3 minutes.
If you are making this for more than 3 people then you will need to flip the tortilla to cook both sides as the tortilla will be thicker.
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