Chorizo and Potato Tortilla

Ben O'Donoghue

Ingredients:

  • 2-3 waxy potatoes parboiled in the skin and then peeled cubed
  • 1 semi cured chorizo sliced
  • 1 medium onion sliced
  • 6 free range eggs
  • Salt
  • Pepper
  • Rocket
  • Sherry vinegar
  • Aioli or mayo

Method:

  1. Fry the chorizo in a fry pan until it’s just starting to crisp. Remove to a bowl leaving the fat in the pan
  2. Fry the cubed potato until just crispy and tender and remove to the bowl with the chorizo
  3. Fry the onions adding a little salt in the remaining chorizo fat until soft and tender and then combined with potato and chorizo.
  4. Place the potato mixture into a cake tin or pan.
  5. Whisk the 6 eggs together and season with salt and pepper. Pour over the potato mixture.
  6. Place into a preheated oven at 180 degrees and cook for 20 minute or until firm,
  7. Turn out and cut into cubes, serve with rocket tossed in sherry vinegar and dollops of aioli or mayo

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