Spanish potato and chorizo tortilla
13
- Prep Time20 mins
- Total Time8 hrs 20 mins
- 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.
