Potato And Chorizo Tortilla
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
54
Spice
63
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil3 medium
Potatoes (peeled and cubed)1 medium
Onion (chopped)8 large
Egg1 cup
MilkDirections:
1
Heat the oven to 375 degrees F
2
Pour 3 tablespoons olive oil into a 12-inch non stick, ovenproof skillet over medium-high heat
3
Add the chorizo and fry for 5 minutes; add the potato and onion and fry until the onions start to soften, about 5 minutes
4
Reduce the heat and cover the skillet; cook until the potatoes are tender, about 10 minutes
5
Remove the cover, raise the heat, and cook until the potatoes are brown and crispy, about another 5 minutes
6
Meanwhile break the eggs into a large bowl, add the milk, season with salt and pepper, and whisk until frothy
7
Pour the egg mixture into the pan, shaking the pan to distribute the eggs evenly
8
Put the pan into the oven and cook until puffy and set, about 12 to 15 minutes
9
Turn out onto a cutting board and let it cool to room temperature
10
Toss the baby greens with the remaining oil and lemon juice; season with salt and pepper
11
Place the greens on top of the tortilla, cut it into thin wedges, and serve