Chorizo & Red Pepper Tortilla Recipe

The tortilla I am referring to is not the Mexican type packed with everything you can get your hands on.  The Spanish tortilla translates as omelette.  It´s a great comfort food served warm for a midday snack, like now, lunch or dinner (even cold for breakfast). It transforms simple ingredients into a meal almost fit for a king. 

OK, there are basic ingredients here that most would already have in the larder: eggs, onion and potato and this is where those other ingredients in the refrigerator come into play such as asparagus, prawns, mushrooms and you can make changes every time to suit your taste; you would miss out if you didn't experiment.  Now, where was that lemongrass...? 

Prep Time: 15 mins
Cook Time: 20 mins

1/4 cup extra-virgin olive oil 
1 medium onion, sliced
red pepper, roughly chopped
200 g precooked chorizo, thinly sliced
225 g of potatoes, cubed, boiled until tender and drained
garlic clove, minced
3 tablespoons chopped cilantro leaves
1 teaspoon of salt
1/2 teaspoon freshly ground black pepper 
12 eggs

1.Heat oil in a large saute pan over medium high heat. Add onions and red pepper and cook until tender. Add chorizzopotatoesgarlic, and cilantro stirring carefully. Season with salt and pepper.

2. In a large bowl whisk eggs with a pinch of salt. Add the eggs to the pan with the chorizzo mixture. Stir gently with a spatula allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath.

3. When the eggs are mostly set, place the pan in oven for about 5 minutes until set on top.

4. Remove from oven. Cut into wedges.

Serves: 6