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Chorizo and Cheese Tortilla

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Serves: 8
2 small potatoes
4 tbsp olive oil
1 small onion, chopped
1 red pepper, deseeded and chopped
2 tomatoes, deseeded and diced
140g / 5oz chorizo sausage, finely chopped
8 large eggs
2 tbsp cold water salt and pepper
55g / 2oz mature Mahon, Manchego, or Parmesan cheese, grated.

Cook the potatoes in a small pan of lightly salted boiling water for 15-20 minutes or until just tender. Drain and set aside until cool enough to handle, then dice.

Heat the olive oil in a large frying pan that can safely be placed under the grill. Add the onion, pepper and tomatoes and cook over low heat, stirring occasionally, for 5 minutes. Add the diced potatoes and chorizo and cook for a further 5 minutes. Meanwhile, preheat the grill to high.

Beat the eggs with the water and salt and pepper to taste in a large bowl. Pour the mixture into the frying pan and cook for 8-10 minutes or until the underside is set. Lift the edge of the tortilla occasionally to let the uncooked egg run underneath. Sprinkle the grated cheese over the tortilla and place under the hot grill for 3 minutes or until the top is set and the cheese has melted. Serve, warm or cold, cut into thin wedges.

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