Beautiful Breakfast Spanish Tortilla
Potato, sausage and eggs. The building blocks to any good breakfast. This one pan wonder has them all, along with a delicious Spanish twist.
Ideal for breakfast, brunch, lunch or dinner this Spanish tortilla is versatile, easy to make and super tasty. The crispy chorizo is packed with the spices and flavours of Spain, the potatoes are deliciously soft and comforting and the eggs puff up in the oven to form a light, airy sort of soufflé texture in your mouth. This is a great way to use leftover potatoes or eggs that need using up and I'm certain you'll love the results. Go on, have a crack!
Beautiful Breakfast Spanish Tortilla
1 medium waxy potatoes, scrubbed and cut into chunks
sea salt freshly ground black pepper
6 large free-range eggs
120g chorizo sausage, cut into 1cm thick slices
2 sprigs fresh rosemary, leaves picked
Preheat your grill to maximum.
Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
Heat a 20cm non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, spread the potatoes and chorizo evenly in the pan and sprinkle over the rosemary, it will sizzle - don't be alarmed! Pour the beaten eggs on top immediately and then place the whole pan under the grill until the omelette is golden brown on top and just cooked through in the middle.
TIP: This is a pretty fantastic hangover cure.
Ideal for breakfast, brunch, lunch or dinner this Spanish tortilla is versatile, easy to make and super tasty. The crispy chorizo is packed with the spices and flavours of Spain, the potatoes are deliciously soft and comforting and the eggs puff up in the oven to form a light, airy sort of soufflé texture in your mouth. This is a great way to use leftover potatoes or eggs that need using up and I'm certain you'll love the results. Go on, have a crack!
Beautiful Breakfast Spanish Tortilla
1 medium waxy potatoes, scrubbed and cut into chunks
sea salt freshly ground black pepper
6 large free-range eggs
120g chorizo sausage, cut into 1cm thick slices
2 sprigs fresh rosemary, leaves picked
Preheat your grill to maximum.
Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
Heat a 20cm non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, spread the potatoes and chorizo evenly in the pan and sprinkle over the rosemary, it will sizzle - don't be alarmed! Pour the beaten eggs on top immediately and then place the whole pan under the grill until the omelette is golden brown on top and just cooked through in the middle.
TIP: This is a pretty fantastic hangover cure.
Comments
Post a Comment