Serves 4-6
Ingredients
- chorizo or spicy sausages, 175g/6 oz
- olive oil, 75ml/5 tbsp
- potatoes, 675g/1.5lb, peeled
- onions, 275g/10oz, peeled and halved
- eggs, 4
- chopped fresh parsley, 30ml/2 tbsp
- grated Cheddar cheese, 115g/4oz/1 cup
- salt and ground black pepper
- chopped tomatoes and basil, to serve (optional)
How to:
- Thinly slice the sausages on a chopping board. Heat 15ml/1 tbsp of the oil in the frying pan. Add the sausage and fry until golden brown and cooked through.
- Lift out with a draining spoon, drain on kitchen paper and set aside.
- Thinly slice the potatoes and onions.
- Add 30ml/2 tbsp oil to the pan. Fry the potatoes and onions for 2-3 minutes, turning frequently. Cover and cook for 30 minutes, turning occasionally, until softened.
- In a mixing bowl, beat the eggs with a fork then mix in the parsley, cheese, sausage and seasoning. Gently stir in the potatoes and onions.
- Wipe out the frying pan with kitchen paper, add the remaining 30ml/2 tbsp oil and heat on high. Add the potato and egg mixture and cook over a very low heat, until the egg begins to set.
- Meanwhile, preheat the grill to hot.
- When the base of the tortilla has set (check by lifting up one side), place under the grill for 2 minutes, until golden.
- Cut into wedges and serve with tomatoes and basil, if you like. Or, cool and wrap in clear film to transport.