Tortilla Espanola

Name: Tortilla Espanola
Cuisine: American
Ingredients: 750 g washed potatoes; 2 Chorizo sliced; 1 red capsicum, deseeded, sliced; 1 garlic clove, crushed; 250 g cherry tomatoes sliced; 1/3 cup green olives sliced; 200 g medium cleaned prawns; 8 eggs; 1/3 cup grated pecorino sheece; 1/4 cup flat-leaf parsley; 1 TVs olive oil; 20 g butter; Finely grated rind of 1 lemon

effie23! @cook_8658688

Melbourne Australia

Tortilla Espanola

effie23! @cook_8658688

Saved

Ingredients

750 gwashed potatoes
2Chorizo sliced
1red capsicum, deseeded, sliced
1garlic clove, crushed
250 gcherry tomatoes sliced
1/3 cupgreen olives sliced
200 gmedium cleaned prawns
8eggs
1/3 cupgrated pecorino sheece
1/4 cupflat-leaf parsley
1TVs olive oil
20 gbutter
Finely grated rind of 1 lemon

Saved

Steps

1

Steam whole potatoes over boiling water for 12 minutes. Remove when cool, thickly slice.
2

Pre-heat oven to 180 C. Heats 25cm non-stick frypan over medium heat. Add chorizo and cook for 3 minutes turning often, until golden. Transfer to a bowl. Add onion, capsicum and garlic to pan and cook 8 minutes. Add tomato, olives and cook 2 minutes, add the prawns.
3

Transfer to bowl with chorizo. In a large bowl whisk the eggs add cheese, parsley (keep a little to garnish) and lemon season with pepper.,Add the potato and chorizo mixture and stir gently to coat completely with egg mixture.
4

Heat oil and butter in the same pan over medium heat. Pour the egg mixture into pan and transfer to even.,Bake for 20-25 minutes or until Centre is set and top is browned. Remove from oven. Cool for 5 minutes and turn out onto a serving plate sprinkle with little parsley and serve. serves 8-10 Effie xx