John Myers
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Bell Pepper Soup with Tortilla Cubes and Chorizo skewer
The perfect bell pepper soup with tortilla cubes and chorizo skewer recipe with a picture and simple step-by-step instructions.
tortilla
- 325 g Freshly peeled potatoes
- 175 ml Olive oil
- 4 piece Eggs size M
- 1 piece Diced onion
- 1 pinch Salt
- 1 pinch Saffron spice
Bell pepper soup
- 5 piece Red peppers
- 1 pinch Salt and pepper
- 2 piece Onions
- 2 tbsp Olive oil
- 2 piece Garlic cloves
- 500 ml Vegetable broth
- 1,5 tsp Sweet paprika
- 150 g Creme fraiche Cheese
- 25 disc Chorizo sausage
- 0,5 bunch Smooth fresh parsley
tortilla
- Fry the potato slices with 1/2 teaspoon salt in hot olive oil in a medium-sized pan over medium heat for about 20 minutes, turning several times. After 10 minutes add the diced onion. Drain the fried potatoes in a colander.
- Beat the eggs in a large bowl, whisk and season with salt. Mix the potatoes with the eggs and season to see if a little salt is missing. Add some saffron. Heat 1 tablespoon of olive oil in a medium-sized pan (24 cm) and add the potato and egg mixture to the hot oil, spreading the potatoes evenly. Let it set for 1 minute over high heat, then reduce the heat. Remove the tortilla from the edges with a spatula and move the pan back and forth occasionally so that the tortilla does not stick. When the tortilla is no longer liquid, turn it with the help of a large plate so that the other side is also firm.
- Let cool and then cut into small cubes (approx. 2 x 2 cm). Put 5 cubes each on skewers. Fan the chorizo on the skewers. Heat oil in a pan. Fry the chorizo skewers briefly and drain on kitchen paper.
Bell pepper soup
- Put the frying fat in a saucepan. Clean, wash and dice the peppers. Peel and dice the garlic and onions. Sauté the paprika, garlic and onions in the roasting fat. Pour 500 ml of stock, bring to the boil. Simmer for about 10 minutes. Then puree the soup and strain through a fine sieve. Bring to the boil again. Stir in paprika powder and crème fraîche. Serve the soup with the tortilla cubes, chorizo skewers and some chopped parsley.
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