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Potato & Chorizo Tortilla with Paprika Flakes

Potato & Chorizo Tortilla with Paprika Flakes

Potato & Chorizo Tortilla with Paprika Flakes

Serves 6-8

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 , chopped
1 medium red onion, diced
2 cloves of garlic, chopped finely
½ 220g jar sliced El Navarrico pimientos
100-150g Provolone Dolce , chopped
2 tsp La Chinata sweet paprika flakes
Flat leaf parsley, chopped

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 a large oven-proof 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.

To the egg mixture, add the potatoes, chorizo mix, pimientos, provolone and paprika flakes.

Tip the majority of the olive oil out of the pan leaving about 2 tablespoons. Tip the potato and egg mixture back into the pan and cook gently for 10 minutes until set around the edge. To finish cooking, transfer to the oven until just set and golden on top (5-8minutes).

Invert onto a plate, cut into wedges and sprinkle with parsley and an extra grind of paprika flakes.


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