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Spanish tortilla pie
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Savor a zesty Spanish tart for a memorable meal.
Ingredients:
  • 1 sheet frozen ready-rolled quiche pastry, partially thawed
  • 400g packet baby potatoes with butter and herbs (see note)
  • 2 (120g each) chorizo sausages, chopped
  • 1/2 tsp cayenne pepper
  • 4 medium tomatoes, chopped
  • 4 eggs
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • Salad leaves, to serve
Instructions:
  • Preheat oven to 220°C/200°C fan-forced. Grease a 22cm fluted flan tin. Line with pastry and chill for 10 minutes. Bake with weights for 12-15 minutes until edges are lightly golden, then remove weights and paper.
  • Microwave the potatoes according to the packet instructions, then slice them thickly.
  • Lower the oven temperature as instructed. In a large frying pan over medium-high heat, sauté chorizo, stirring occasionally, for 3 minutes until lightly browned. Sprinkle in cayenne pepper, and cook for 1 minute until fragrant. Stir in tomato and half of the potato (cover the remaining potato to keep warm). Cook for 5 minutes until the tomato starts to soften. Remove the pan from heat.
  • Fill the pastry case with chorizo mixture, adding the whole eggs on top. Season with salt and pepper, then bake for 15 to 20 minutes until just set. Finish by sprinkling parsley over the dish before serving alongside salad leaves and the remaining potatoes.

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