Ingredients
25g butter
80g chorizo, Spanish, cut into 1cm thick slices
4 potatoes, (small) par-boiled and cut into cubes
½ onion, finely sliced
6 eggs, (large) free range/organic, lightly beaten
1 pinch pepper, freshly ground
50g cheddar cheese, grated
Overview
This traditional Spanish recipe is as delicious hot as it is cold, making it the perfect picnic essential or school lunch box filler.
Method
- Preheat oven to 180°C/ fan 160°C/ gas 4.
- Heat a 20cm ovenproof frying pan. Add the butter, and once it's foaming, add the chorizo slices, potato cubes and red onion. Toss them around until they are all coated with the butter. Fry for about 10 minutes, stirring occasionally.
- Once everything is lightly golden and crisp, pour over the lightly beaten egg mixture and season with a little freshly ground pepper. Then sprinkle over the cheese.
- Leave the pan on a low heat for 2 minutes, before placing in the pre-heated oven for 10 minutes. Once the tortilla is cooked through and the cheese is bubbling, remove from the oven. Remove from the pan and cut carefully into six.
- Serve straight away, with a green salad, or allow to fully cool before packing away for lunch the next day.
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