Potato and chorizo tortilla

Equipment  You’ll need a frying pan with an ovenproof handle.

Ingredients

•  2 tablespoons olive oil
•  1 small red onion, finely chopped
•  1 (125g) chorizo sausage, finely chopped
•  500g desiree potatoes, peeled, cut into 1cm pieces
•  100g cherry tomatoes, halved
•  8 large eggs
•  120g baby spinach and rocket salad
•  Tortilla, to serve

Method

Step 1
Heat half the oil in a 23cm (base) heavy-based, ovenproof non-stick frying pan over medium heat. Add onion and chorizo. Cook, stirring often, for 3 minutes or until onion has just softened. Add potato. Reduce heat to medium-low. Cook, stirring often, for 12 to 15 minutes or until potato is just cooked through. Stir in tomato. Remove from heat.
Step 2
Whisk eggs in a bowl until well combined. Pour egg over potato mixture. Gently stir to evenly coat base of pan and vegetables with eggs. Smooth surface. Reduce heat to low. Cook, shaking pan occasionally, for 12 to 15 minutes or until almost set.
Step 3
Preheat grill on medium. Place tortilla under grill. Grill for 2 to 3 minutes until top is set and golden. Place salad in a bowl. Drizzle with remaining oil. Season with salt and pepper. Toss to combine. Slice tortilla and serve either warm or cold with salad.


Nutrition

Energy 1502kJ	Fat saturated 6.00g
Fat Total 23.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 16.00g	Dietary Fibre 4.00g
Protein 21.00g	Cholesterol 396.00mg
Sodium 332.44mg

Source:

http://www.taste.com.au/recipes/29183/potato+and+chorizo+tortilla?ref=collections,spanish-recipes