Piquant spaghettitortilla and Le Gruyère AOP
SERVES: 4 PREPARATION TIME: 10 minutes
COOKING TIME: 35 minutes
200g Le Gruyère AOP 5 eggs
5 tbsp milk
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.