Mini potato & chorizo tortilla

Mini potato & chorizo tortilla

From
Posh Eggs
Serves
2
Prep
25 mins
Photographer
Louise Hagger

A perfect tortilla should be crispy and golden around the edges and slightly runny in the very centre.

Ingredients

Quantity Ingredient
250g charlotte or other small waxy potatoes
3 tablespoons olive oil, plus extra for greasing
1/2 onion, finely sliced
40g finely sliced chorizo
3 eggs, beaten
small handful flat-leaf parsley leaves, finely chopped
salt
freshly ground black pepper

Method

  1. Very finely slice the potatoes on a mandoline or with a sharp knife. Heat the oil in a frying pan over medium heat, add the potato and onion and fry for 10 minutes, tossing the pan every now and then. Add the chorizo and continue to cook for 3 more minutes, until the potatoes are golden and tender. Remove from the heat and allow to cool briefly.
  2. Whisk the eggs in a large bowl and season well. Tip the potato and onion into the bowl, along with the chopped parsley, and gently mix.
  3. Place two small 12 cm greased non-stick frying pans over medium-high heat. Add half of the mixture to each pan (the photograph shows the mixture at this stage). Cook for 4 minutes, or until nicely golden, loosen the sides with a fish slice, then carefully flip the tortilla, and brown on the other side for 2 more minutes. Turn out onto serving plates and leave to sit for 5 minutes before eating.
Tags:
eggs
breakfast
lunch
dinner
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