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Spanish potato, chorizo & herb tortilla
Spanish potato, chorizo & herb tortilla
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Make a Spanish tortilla for dinner and save leftovers for tomorrow's lunch.
Ingredients:
  • 1 red capsicum, quartered, seeded
  • 800g red delight potatoes, peeled, cut into4cmpieces
  • 9.20 gm olive oil
  • 1 chorizo, coarsely chopped
  • 100g feta, crumbled
  • 6 eggs
  • 40.00 ml fresh continental parsley, chopped
  • 20.00 ml chopped fresh chives
  • Baby rocket leaves or basil leaves, to serve
Instructions:
  • Heat grill on high. Grill capsicum, skin-side up, for 8-10 minutes until charred. Place in a sealed plastic bag and let sit for 10 minutes. Peel and chop into 2cm pieces.
  • Cook the potato in a large saucepan of boiling salted water until just tender, about 7-8 minutes. Drain.
  • In a 22cm non-stick frying pan, heat oil over medium-high heat. Cook chorizo until golden, about 3-4 minutes. Transfer to a plate. Cook potato until golden brown, then add chorizo, capsicum, and feta evenly on top.
  • In a jug, combine eggs with fresh parsley and chives. Season with your favorite ingredients. Pour the mixture into a pan and evenly distribute by gently shaking the pan on low heat.
  • Bake until the edges are firm but the center is slightly runny. Place under the broiler for 3-4 minutes, until golden and cooked through. Enjoy with a side of fresh rocket or basil.

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