SPANISH POTATO AND CHORIZO TORTILLA
Prep: 20 minutes
Total: 8 hours 20 minutes Serves: 6 Typical all over Spain as a tapa, this is also just right for breakfast, thanks to eggs and cured sausage. We like Yukon Gold potatoes for this recipe.
1 tbsp olive oil
1 small onion, chopped (about 1/2 cup)
2 garlic cloves, minced
8 eggs
1 cup packed grated Parmesan 1/2 tsp salt
750 g potatoes, unpeeled, cut into 1/2-inch cubes (about 4 cups)
125 g cured chorizo sausage, chopped
1 cup thinly sliced roasted red bell peppers
1. Line bottom and sides of slow cooker insert with 1 large piece of parchment. Spray with oil.
2. Heat a small non-stick frying pan over medium. Add olive oil, then onion and garlic. Cook until onion starts to soften, 3 minutes.
3. Whisk eggs with Parmesan and salt in a large bowl. Season with fresh pepper. Stir in onion mixture, potatoes, chorizo and peppers.
4. Pour into prepared insert. Cover and cook for 8 hours on low.
5. Use oven mitts to lift the parchment holding the tortilla out of the slow cooker.
6. Transfer to a serving platter. Divide into 6 servings.
7. Serve with Tomato Jam (see recipe).