Tortilla with potatoes and chorizo
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
Tortilla with potatoes and chorizo - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 medium-sized potatoes, peeled and diced
- 4 fresh, sliced into circles chorizo sausages
- 4 tbsp. l. olive oil
- 1 medium onion, chopped
- 8 eggs of category CO
- 1/2 cup milk
- Salt and ground black pepper
- 1 cup of mixed young herbs for garnish
- Juice of 1/2 lemon
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Cooking the dish according to the recipe:
- Preheat oven to 190°C.
Place 3 tablespoons of olive oil in a 30cm non-stick ovenproof frying pan over medium-high heat.
Add the chorizo and cook for 5 minutes. Add the potatoes and onion and cook until the onion begins to soften, about 5 minutes. Reduce the heat and cover the pan. Cook until the potatoes are tender, about 10 minutes. Remove the lid, increase the heat, and cook until the potatoes are golden brown and crispy, about 5 minutes more.
Meanwhile, crack the eggs into a large bowl, add milk, salt, and pepper. Whisk until foamy. Pour the egg mixture into the pan and shake to distribute the eggs evenly. - Place the skillet in the oven and bake until the tortilla is puffed and cooked through, about 12 to 15 minutes.
Invert onto a cutting board and let cool to room temperature. Toss the young greens with the remaining oil and lemon juice, season with salt and pepper. Arrange the greens on a tortilla, cut into triangles, and serve.
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