John Myers
Tortilla Espanola Con Chorizo / Spanish Omelet /
The perfect tortilla espanola con chorizo / spanish omelet / recipe with a picture and simple step-by-step instructions.
- 2 Chorizo sausages, fresh, approx. 130 gr.
- 1,5 Bell pepper mix
- 4 Jacket potatoes
- 2 Large onions
- 1 Little zuccini
- 2 Tomatoes
- 4 White mushrooms
- 7 Eggs
- 0,5 bunch Chopped parsley until smooth
- 4 Chopped garlic
- 6 tbsp Cow’S milk, low-fat drinking milk
- 200 g Green olives
- Olive oil, salt, pepper, hot paprika powder
- Cut the chorizo into slices and fry on both sides without oil. Put the sausage aside without the oil running out. Now add some olive oil to the pan and fry the sliced zucchini. Halve the onions and cut into slices. Cut the bell pepper into bite-sized pieces.
- Halve tomatoes and cut into slices. Cut the mushrooms into slices. Cut the jacket potatoes into large cubes. Add everything to the pan. Season with salt, pepper and paprika powder. Fry on medium heat.
- Roughly chop the parsley. Finely chop the garlic cloves and whisk with the eggs. Add some drinking milk. Now pour the egg milk over the pan. Now let it slow down. Add the chorizo to the mixture.
- Of course you can now add olives. I handed them separately. Do it the way you prefer. We ate it with it. The last picture shows our dessert.
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