Slow Cooker Potato And Chorizo Tortilla
17
- Prep Time20 min
- Total Time8 h 20 min
- Makes6 servings
(Photo: Roberto Caruso)
Typical all over Spain as a tapa, this is also just right for breakfast, thanks to eggs and cured sausage. We like Yukon Gold potatoes for this recipe.
Ingredients
1 tbsp olive oil
1 small onion, chopped (about 1/2 cup)
2 garlic cloves, minced
8 eggs
1 cup packed grated parmesan
1/2 tsp salt
750 g potatoes, unpeeled, cut into 1/2-in. cubes (about 4 cups)
125 g cured chorizo sausage, chopped
1 cup thinly sliced roasted red bell peppers
Instructions
LINE bottom and sides of slow cooker insert with 1 large piece of parchment. Spray with oil.
HEAT a small non-stick frying pan over medium. Add olive oil, then onion and garlic. Cook until onion starts to soften, 3 min.
WHISK eggs with parmesan and salt in a large bowl. Season with fresh pepper. Stir in onion mixture, potatoes, chorizo and peppers. Pour into prepared insert. Cover and cook for 8 hours on low.
USE oven mitts to lift the parchment holding the tortilla out of the slow cooker. Transfer to a serving platter. Divide into 6 servings. Serve with Tomato Jam (recipe below).
Tomato jam
Stir 2 pints grape tomatoes with 2 tbsp each apple-cider vinegar and honey and 1/4 tsp each Worcestershire sauce and salt in a medium saucepan. Cook over medium, stirring occasionally, until thick and saucy, about 25 min. Reduce heat to medium-low as mixture becomes thicker. Stir in 1 to 2 tsp sriracha and remove from heat.
Kitchen note
Our slow cooker recipes are developed with a 7 quart slow cooker.
Nutrition (per serving)
Calories 394, Protein 22g, Carbohydrates 27g, Fat 22g, Fibre 3g, Sodium 916mg.
Excellent source of Vitamin C.
Get more of our best slow cooker recipes.
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