Potato tortilla with chorizo and mushrooms

Last Updated on September 26, 2024

Sliced potatoes fried in oil in a pan, mixed with Vegetable Recipes and covered with beaten eggs, baked under the lid until the eggs are set.

Ingredients:

6 pcs of medium sized potatoes 4 pcs eggs 2 pcs smaller onions 1 pc chorizo sausage 1 handful of green peas (frozen) 1 handful of sliced mushrooms (I added a few cherry tomatoes, but they don’t have to be) pepper oil salt

Procedure:

1. Scrape the raw potatoes and cut into thin slices about 3 mm thick
2. Heat more oil in a large (wider) frying pan, but not quite enough to fry the slices quickly, preferring a more moderate heat and frying longer to cook and just lightly browning
3. In a second smaller, but deeper, pan, fry the chopped onion, chorizo and mushrooms in the oil, season with salt and pepper, and finally heat through the peas in the mixture
4. Remove the potatoes from the oil (you can drain the excess oil) and add them to the mixture, stir, add salt and pour the beaten eggs, let them harden on a really low heat
5.

Cover the pan with a large plate, turn and let the tortilla slide from the plate back into the pan to toast the other side, this only takes a moment, cut into pieces and serve warm.

Note:

Source. You can also find more recipes on the blog: Always Open in the Kitchen ….