Tortilla Espanola, Chorizo red pepper riff (TAPAS)

Name: Tortilla Espanola, Chorizo red pepper riff (TAPAS)
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 5 brown eggs; 2 tbsp milk; 5 baby redskin potatoes (thinly sliced half moons); 1 clove garlic; 1/4 onion (thinly sliced); 1/2 red bell pepper (semi thick julienne); 1 1/2 tbsp diced chorizo; 1 black pepper; 1 LOTS evoo

snic21 @cook_3852996

!Espana!

snic21 @cook_3852996

!Espana!

Saved

Ingredients

20 mins

6 servings

5brown eggs
2 tbspmilk
5baby redskin potatoes (thinly sliced half moons)
1 clovegarlic
1/4onion (thinly sliced)
1/2red bell pepper (semi thick julienne)
1 1/2 tbspdiced chorizo
1black pepper
1LOTS evoo

Saved

Steps

20 mins

1

heat pan to med-high and prep all ingredients
2

sauté potatoes few minutes then add onions, garlic
3

lower heat and allow mixture to cook for another few while mixing eggs
4

Add bell pepper, Chorizo and egg mix then pull 'n tilt eggs around then let cook for a few
5

get plate large enough to cover pan, drizzle EVOO around circumference of tortilla and slightly separate so tortilla slides around easily
6

place plate over pan and FLIP!... slide raw bottom back into pan and cook over heat for 1 min.
7

place onto serving dish and slice into wedges. Buen Provecho!