Spanish-Style Tortilla with Chorizo
Serving Size / Yield
- 1 seeded and quartered red capsicum
- Potatoes, 800 g, peeled and cut into small pieces
- Coarsely chopped chorizo, 1 cup
- Olive oil, 2 tsp
- Crumbled feta, 100 g
- Chopped fresh parsley, 2 tbsp
- Chopped basil leaves, 1/2 cup
- Chopped fresh chives, 1 tbsp
- 6 eggs
Cook capsicum on grill on high heat. Cook for 6-8 minutes and until it is blistered and charred. Put the pieces in a sealed plastic bag and later cut them into small 2 cm pieces.
Boil the potatoes in salted water for 8-10 minutes and drain well.
Add the oil in a non-stick skillet and heat it on medium high. Add the chorizo for 4-5 minutes, turning over the sides occasionally. Remove the chorizo and add the potato to the skillet. Cook until light brown. Spread the chorizo and the capsicum evenly over the potato and top the entire with feta.
Whisk together the chives, the parsley, and the eggs, and add them to the pan. Lower the heat and lightly shake the pan to make the eggs distribute evenly over the surface.
Cook the whole under grill for 5 minutes and until golden. Sprinkle basil leaves before serving.