John Myers
Ingredients for 2 servings:
- 500 g potatoes, peeled and thinly sliced
- 1 m.-sized onion(s), cut into fine rings
- 100 g pointed peppers, cut into fine strips
- 80 g spicy chorizo or “choricitos piquants”, cut into pieces
- 4 eggs
- olive oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
Tortilla de papas y choricitos piquants with pimientos
Slowly fry the potatoes in oil in a pan over medium heat. After 10 minutes, add the onions and peppers. Cook for another 10 minutes, stirring occasionally with a spatula. Break up the potatoes slightly. Empty the contents of the pan into a sieve and allow to drain. Then transfer to a bowl and fold in the chorizo pieces. In another bowl, beat the eggs with a little salt, then add to the potato mixture. Pour everything into a lightly oiled 20 cm diameter frying pan, cover, and fry over low heat for 5-10 minutes, until the egg has set on the bottom of the pan. Using a lid, flip the pan and cook the other side until the egg has set. As a main course for 2, or as a tapa for about 8 servings. Serve hot or cold.
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