Potato Chorizo Tortilla
Potato Chorizo Tortilla
PREP TIME: 20 minutes
COOKING TIME: approx. 35 minutes
Serves 4
INGREDIENTS:
4 tablespoons olive or canola oil
14ozs / 650g onions
13ozs / 600g potatoes
4ozs / 150g chorizo
1 tsp paprika (optional)
6 eggs
sea salt and freshly ground black pepper
METHOD:
1. First prepare the onions and potatoes. Peel both vegetables, cut in half, and then thinly slice. Pat them dry with a clean kitchen towel or paper towels.
2. Place a 9-inch, nonstick skillet over medium heat and pour in 2 tablespoons of the oil. When the oil is hot, tip in the onion and potato, reduce the heat to low, and let cook for 20 minutes, making sure you come back to the pan every few minutes to stir.
3. Slice the chorizo, and stir into the potato and onion, along with the smoked paprika (optional). Season with sea salt and freshly ground black pepper, leave to cook for a further 10 minutes or until the potato is completely cooked.
4. Meanwhile, crack the eggs into a bowl and beat lightly. When the onion and potato are cooked, tip them into the bowl of beaten eggs, and mix together.
5. Place the pan back over low heat and add the remaining 2 tablespoon of oil, and pour the tortilla mix into the pan. Allow to cook for 5 minutes, for about 15 minutes, every now and then, draw the edge in gently with a spatula.
6. Next you need to turn the tortilla over to cook on the other side. Place a plate over the pan and carefully invert both so that the tortilla is on the plate. Put the pan back on the heat and tip the tortilla back in, this time the other way up.
7. Let the tortilla cook for another 2 minutes, then let rest in the pan for about another 2 minutes. Slide it onto a board or plate and serve sliced, either warm or at room temperature.
