Pi­quant spaghet­ti­tor­tilla and Le Gruyère AOP

Red - - LIVING -


COOK­ING TIME: 35 min­utes


250g spaghetti

200g Le Gruyère AOP 5 eggs

5 tbsp milk

1 onion

3 peppers

1 chilli pep­per

100g pi­quant chorizo sausage

2 tbsp olive oil


1 In salted wa­ter, cook the spaghetti un­til it’s al dente, then pour away the wa­ter and al­low to drain. Finely grate the Gruyère AOP. Beat to­gether with the eggs, milk and salt to taste.

2 Finely chop the onion, slice the peppers and re­move the seeds from the chilli pep­per be­fore finely chop­ping. Cut the chorizo in round slices. Heat the oil in a non-stick fry­ing pan and fry the onion, peppers, chilli and chorizo for five min­utes.

3 Pour in the spaghetti and egg mix­ture. Cover and cook slowly on a re­duced heat for around 10 min­utes. With the aid of a plate, turn the tor­tilla over and al­low to cook for an­other few min­utes on the other side. Serve warm or cold.


If you don’t want to turn the tor­tilla, halve the mix­ture and use two fry­ing pans.

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