Spanish tor­tilla with chorizo salsa

Australian Women’s Weekly NZ - - CONTENTS -


700g floury pota­toes, peeled ⅔ cup (160ml) ex­tra vir­gin olive oil 1 tea­spoon sea salt flakes 2 medium (300g) onions, sliced thinly 150g spicy chorizo, chopped finely 250g cherry toma­toes, quar­tered ½ medium (100g) red cap­sicum, chopped finely ½ cup coarsely chopped fresh flat-leaf pars­ley ¼ cup loosely packed fresh oregano leaves 10 free-range eggs, beaten lightly 1 Cut the pota­toes in half, then into 1cm-thick slices. 2 Heat the oil in a 26cm non-stick fry­ing pan over medium heat. Add the pota­toes; sprin­kle with the salt. Cook for 10 min­utes, stir­ring oc­ca­sion­ally, or un­til the pota­toes are just ten­der. Re­move pota­toes with an egg lift or slot­ted spoon, re­tain­ing most of the oil in the pan. 3 Add the onion to the pan; cook, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til soft and golden. 4 Mean­while, heat a sec­ond fry­ing pan over a medium heat; add the chorizo. Cook for 5 min­utes, stir­ring oc­ca­sion­ally, or un­til the chorizo is be­gin­ning to brown and be­come crisp. Trans­fer the chorizo to a medium bowl. Add the tomato, cap­sicum and herbs to the bowl; stir to com­bine. Sea­son to taste. Re­turn pota­toes to the pan with the onion; sea­son with salt. Pour over the beaten egg. Re­duce heat to low; cook for 10 min­utes, mov­ing the base with a soft spat­ula every so of­ten to al­low the egg to cook evenly. When the egg is al­most cooked through, put the pan un­der a hot grill to give the top a lovely golden colour. Serve tor­tilla cut into wedges with the chorizo salsa.

Not suit­able to freeze or mi­crowave.

Spanish tor­tilla with chorizo salsa

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