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Potato & Chorizo Tortilla

Potato & Chorizo Tortilla

Serves 6-8

Best made in a large 28cm fry pan that is oven safe.

 

6 medium sized waxy potatoes

Sea salt

10 free range eggs

Romulo Extra Virgin Olive Oil (enough to fill 1/3 of a large fry pan)

180g Chorizo Gran Reserva ~ whole , chopped

1 medium red onion, diced

2 cloves of garlic, chopped finely

½ 220g jar El Navarrico Pimientos ~ sliced

100-150g Provolone Dolce , chopped

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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