Spanish Tortilla
with Smoky Chorizo and Potato
A classic Spanish omelette will crumble without four key ingredients; eggs to bind, potato for structure, onion for flavour, and parsley for freshness. We’ve included all of these in this recipe, as well as delicious smoky chorizo! This is our twist on an old classic – we hope you’ll love it as much as we do.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½ bunch
parsley
1
mild chorizo
(May be present: Soy, Milk, Sulphites.)
½
brown onion
1
red capsicum
300 g
potatoes
1 clove
garlic
½ bag
baby spinach leaves
Not included in your delivery
4
eggs
(Contains: Eggs;)
½ cup
milk
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the grill to medium-high. To prepare the ingredients, finely chop the parsley, slice the chorizo into 5 mm thick discs, finely slice the brown onion, cut the red capsicum into strips, peel and very finely dice the potatoes, peel and crush the garlic and then was the baby spinach.
Whisk the eggs, milk, parsley, and some salt and pepper until just combined in a large jug or bowl.
Heat a medium ovenproof frying pan over a medium-high heat. Add the chorizo and cook, stirring, for 5 minutes or until starting to brown. Remove the chorizo. Add the brown onion, capsicum and potato and cook for 7-10 minutes, stirring occasionally, or until the potato is tender. Add the garlic and cook for 1 minute or until fragrant. Return the chorizo to the pan.
Pour in the egg mixture. Stir through the baby spinach. Cook for 4-5 minutes or until the top is almost set. Transfer the pan to the grill and cook for 4-5 minutes or until golden and firm.
To serve, cut the tortilla into wedges, divide between plates and enjoy!
