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Piquillo pepper and chorizo tortilla

An omelette-style dish that’s delicious served warm or cold. It can be eaten as a main course, or cut into wedges and wrapped in clingfilm to make perfect picnic food

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05 AUGUST 2009

Ingredients (serves 2-3)

  • 275g/10oz small Desiree potatoes, peeled and sliced into thin rounds
  • 3 tbsp olive oil
  • 1 medium onion, peeled and sliced
  • 100g/4oz chorizo sausage, chopped into
  • 1cm/½in cubes
  • Salt and freshly ground black pepper
  • 5 large eggs
  • 1 jar Merchant Gourmet Piquillo Peppers, roughly chopped
  • Mixed green salad to serve (optional)

Method

Gently dry the sliced potatoes in a clean tea towel. Heat 2 tbsp of the oil in a 20cm/8in non-stick frying pan until smoking hot. Add the potatoes, onion and chorizo and season then toss in the oil to coat well.

Turn down the heat, cover with a lid and cook for around 20 minutes, stirring from time to time, or until the potatoes are tender. Meanwhile, break the eggs into a bowl and whisk lightly with a fork – being careful not to overbeat – then season. Once the onions, potatoes and chorizo are cooked, quickly transfer them to the bowl with the eggs and stir in the chopped peppers.

Place the frying pan over a medium heat and add the remaining oil. Give the egg mixture one last stir then pour it into the pan and turn the heat down to its lowest setting. Cook for around 25 minutes, uncovered, and when the egg has almost set, turn it over to cook the other side for a couple of minutes more.

Turn off the heat and leave the tortilla for a further 5 minutes to rest. It should be cooked through, but still moist in the centre. Cut in wedges and serve with salad, if liked.

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