TORTILLA WITH IBERICO CHORIZO
It's always time for a chorizo tortilla! Deeply Spanish, it evokes so much these beautiful moments around tapas, and sunny times.
700 g firm potatoes
15 cl Olive oil
1 yellow onion
8 slices of chorizo + 4 for serving (skin removed)
salt and pepper
Peel the potatoes and cut them into thin slices. In a pan, brown the chopped onion then add the potatoes.
Lower the heat and cook for 20 minutes, stirring regularly. The potatoes should color, become tender without falling apart. Meanwhile, whisk the eggs in a bowl then add salt and pepper.
Drain the potatoes and keep the oil aside. Mix the potatoes with the eggs and add the chorizo cut into thin half slices.
Pour half the oil back into the pan, heat it up and pour in the previous mixture. Mix the surface with a wooden spoon to evenly distribute the preparation then cook over medium heat for about 5 minutes, until the eggs coagulate.
Gently flip the omelet onto a flat plate and slide it back onto the other side, into the pan. Let cook for another 5 minutes. Leave to cool slightly then unmold the tortilla.