Potato & Chorizo Tortilla
Best made in a large 28cm fry pan that is oven safe.
6 medium sized waxy potatoes
10 free range eggs
(enough to fill 1/3 of a large fry pan)
1 medium red onion, diced
2 cloves of garlic, chopped finely
½ 220g jar
Chopped flat leaf parsley, to serve
Preheat oven to 180°C.
Peel the potatoes and dice finely. Put into a bowl, add salt and toss.
In a separate bowl whisk the eggs.
Heat the oil over medium heat in the fry pan. Once hot, add the potatoes and cook until evenly soft and golden.
Use a slotted spoon to remove the potatoes from the oil and set aside.
In the same pan gently sauté chorizo, onion and garlic for 3 minutes. Remove from pan.
Add chorizo mix, peppers, potatoes and provolone to the egg mixture.
Tip the majority of the olive oil out of the pan leaving about 2 Tbsp.
Tip the potato and egg mixture back into the pan and cook gently for 10 minutes, moving the pan a little to stop it from sticking.
Finish cooking in the oven until coloured (5-8 mins).
Invert onto a plate, cut into wedges and sprinkle with parsley.
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