Chorizo and Red Pepper Tortilla

Name: Chorizo and Red Pepper Tortilla
Cuisine: Portuguese
Ingredients: 3 tbsp olive oil; 1 large onion. thinly sliced; 3 medium sized potatoes. peeled and very thinly sliced; 6 large eggs. lightly beaten; 2 cloves garlic. crushed; 50-75g (1¾-2Ã‚½oz) sliced chorizo. cut into strips; 1 roasted red pepper (peeled and seeded). thinly sliced; ½ tsp spanish smoked paprika; small handful of chopped flat-leaf parsley; flaked sea salt; freshly ground black pepper

Over a year ago 3,603 views

Portuguese Snack 🎉 Party Food

Ingredients

3 tbsp olive oil
1 large onion. thinly sliced
3 medium sized potatoes. peeled and very thinly sliced
6 large eggs. lightly beaten
2 cloves garlic. crushed
50-75g (1¾-2Ã‚½oz) sliced chorizo. cut into strips
1 roasted red pepper (peeled and seeded). thinly sliced
½ tsp spanish smoked paprika
small handful of chopped flat-leaf parsley
flaked sea salt
freshly ground black pepper

Accompaniment

Description

Canapés should be a feast for the eyes as well as the palate, so take care with the presentation, laying them out prettily on a plate

Method

1
Preheat the oven to 200°C/gas 6. Heat 2tbsp of the olive oil in a large frying pan. Add the onion and potato, and gently fry for about 15 minutes, turning frequently until the potatoes are tender and starting to colour.

Tip into a large bowl, season with salt and pepper, then leave to cool for about 5 minutes.

Add the beaten eggs, garlic, chorizo, peppers, smoked paprika and parsley, and gently stir together. Leave the mixture to sit for about 5 minutes, for the egg to be absorbed into the potato slightly.

Place a nonstick 20cm (8in) cake tin in the oven to heat up and then brush with the remaining 1tbsp of oil.

Pour in the tortilla mixture and cook in the oven for 12-15 minutes, until the top is lightly golden and the egg has just set in the centre (check by pressing the top lightly).

If it is still runny, return to the oven for a few minutes. Once the tortilla is cooked, remove from the oven and leave to cool for 10 minutes and then turn out onto a board. To serve, slice into 16 squares and arrange on a plate or board.