John Myers
Ingredients for 2 servings:
- 5 thick potatoes, waxy
- 1 m.-sized onion(s)
- 1 tsp, leveled salt
- some pepper, freshly ground
- 100g chorizo
- 2 small tomatoes
- 4 m.-sized eggs
- e.g. spring onion(s)
- e.g. mushrooms
- possibly cheese, grated
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes
delicious, warm snack
Peel the potatoes and cut into 1-2 cm cubes. Wash in cold water. Roughly dice the onion. Heat one to two tablespoons of olive oil, add the potatoes, season with salt, and stir occasionally. The potatoes should be cooked for about 20 minutes. Cook thoroughly; they should not be fried. After 15 minutes, add the onions. Continue to fry everything on medium heat. Then add the sliced or diced chorizo and fry for about five minutes more, turning occasionally. Beat the eggs with salt and pepper and pour over the potato mixture. Slowly let the egg set. Place the sliced tomatoes on top. If you like, you can also add thinly sliced spring onions, sliced mushrooms, or some grated cheese. When the egg has set slightly in the center of the pan, turn the entire contents over using a large flat plate and let it sit in the pan for another two minutes. Cut the finished tortilla into pieces and serve immediately.
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