CHORIZO AND ROASTED PEPPER TORTILLA

Tortilla is a Spanish staple dish eaten at any time of the day. Not to be mistaken for the Mexican tortilla used as a wrap, this tortilla is a thick, hefty omelette made with potatoes, onions and eggs. It is served in tapas bars as small cubes skewered with cocktail sticks. It is a quick and easy dish that can be whipped up with only a few ingredients and can be served as a snack, appetizer or side dish.

The classic recipe is potatoes and onions mixed with a good amount of egg. The potatoes are usually fried first before incorporating with the rest of the ingredients. I parboiled the potato slices before drizzling with oil and baking for a lower fat version. Chorizos and roasted red pepper strips adds an interesting twist. It definitely gave it a spike in flavour. 

Ingredients:

2 c. peeled and sliced potatoes
6 tbsps. olive oil
1 clove of garlic, chopped
1 onion, halved and sliced
3 cooked medium chorizos, sliced into thin rounds
1/4 c. of roast red pepper strips (ready bought)
1 c. grated cheese
6 eggs

Drizzle the potatoes with about 2 tbsps. of olive oil and bake in a single layer  for 20 minutes or until tender.


Sauté  the garlic and onions in 2 tbsps. of olive oil until the onions are translucent. Add the chorizos, roasted red pepper, potatoes and paprika. Fry for 2 minutes or until the chorizo starts to exude oil. 


Beat the eggs in a mixing bowl and add the salt and pepper. Add the rest of the ingredients and stir with a spatula. 


Heat up the grill. Heat up a non-stick frying pan and add 2 tbsps. of olive oil. Add the egg mixture and cover with a lid. Fry on medium heat for about 8 minutes, or until the bottom is browned and the edges soft set. Transfer the pan to the grill and cook until the top is set (about 8 minutes). To test for doneness, insert the tip of a knife in the middle. If it comes out clean, it's done. Invert on a plate, let rest for 5 minutes before cutting into wedges or cubes.

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