Chorizo-Tortilla

Ingredients

• 250 g waxy potatoes
• 1 Red Onion
• 1 fresh garlic clove
• red bell pepper
• 100 g chorizo (spicy Spanish paprika sausage)
• 3 eggs (size L)
• Salt
• Pepper
• 1 tbsp chopped flat-leaf parsley
• 2 tbsp olive oil

Instructions

1. 1.

   Peel the potatoes and cut into roughly 2 cm cubes. Peel the onion and garlic, finely dice them. Roughly peel the bell pepper with a vegetable peeler and cut into fine cubes. Dice the chorizo into small pieces. Whisk the eggs in a bowl with a pinch of salt and pepper; fold in the remaining ingredients except for the olive oil.

2. 2.

   Heat the olive oil in a non‑stick pan. Pour the egg mixture into the pan, spreading it evenly with a spatula while gently pressing the ingredients together. Transfer the pan to a preheated oven at 180 °C and bake for 10 minutes.

3. 3.

   Remove the pan from the oven, let the tortilla slide onto a cutting board, and cut into desired pieces.

4. 4.

   The tortilla can be enjoyed warm or cold. It also reheats well: cover with foil and place in a preheated oven at 130 °C for about 10 minutes.