Chorizo, potato & parsley tortilla
A thick tortilla, ready in just 30 minutes and ideal for a hearty supper or as part of a buffet , from olive magazine.
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
- Heat a pan of boiling salted water and cook the potatoes until just tender. Drain well. Heat a tbsp of olive oil in a small non-stick frying pan and cook the onion until softened. Add the chorizo and cook for a few minutes then stir in the parsley.
- Beat the eggs in a large bowl and season really well. Tip the potatoes, onion and chorizo into the bowl then mix and stir.
- Wipe out the frying pan then add a tbsp more oil and heat again. Tip in the egg mix and leave over a medium heat until the bottom is browned and the top is set. Flip the tortilla onto a plate then slide the uncooked side down back into the pan. Cook for another 5 minutes until the bottom is set.
PER SERVING
479 kcalories, protein 23.7g, carbohydrate 22.7g, fat 33.3 g, saturated fat 9.1g, fibre 2.5g, salt 1.34 g
Recipe from olive magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1715636/
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Ingredients
- 2 medium potatoes , peeled and thinly sliced
- olive oil
- 1 onion , sliced
- 50g chorizo , chopped
- 4 eggs , beaten
- ½ a bunch parsley , chopped
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ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
Ingredients
- 2 medium potatoes , peeled and thinly sliced
- olive oil
- 1 onion , sliced
- 50g chorizo , chopped
- 4 eggs , beaten
- ½ a bunch parsley , chopped
PER SERVING
479 kcalories, protein 23.7g, carbohydrate 22.7g, fat 33.3 g, saturated fat 9.1g, fibre 2.5g, salt 1.34 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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15 August 2012
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