Tortilla Recipe
A tasty 9” overstuffed potato and egg omelet. Add chorizo for extra.
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Ingredients
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Ingredients
Method
Directions
Prepare the Potatoes
Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 10-12 minutes. Drain and set aside.
Cook Chorizo (if using)
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Sauté Vegetables
In the same skillet, add another tablespoon of olive oil. Add the chopped onion and bell pepper, sautéing until soft, about 5 minutes.
Combine Ingredients
In a large bowl, whisk together the eggs, cooked potatoes, sautéed vegetables, chorizo (if using), salt, and black pepper.
Finish Cooking
Carefully flip the omelet or cover the skillet to allow the top to set, cooking for another 3-5 minutes until fully cooked through.
Serve
Slide the omelet onto a plate, cut into wedges, and serve hot.