Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 3 out of 4
6 Ingredients
Number of servings
8
- 2tablespoons mint leaves (to serve)
- 1 large brown onion, finely sliced
- 6 large white washed potatoes, cut into 1cm cubes
- 2 chorizo, sliced
- 1/2 cup olive oil
- 8 eggs
Method
Step 1 of 9
Rub potato cubes well with paper towel to dry. Set aside.
Step 2 of 9
Heat a large (26cm) non-stick frying pan over medium heat. Add chorizo and cook, turning, for 5 minutes or until golden on all sides. Transfer to a bowl and set aside.
Step 3 of 9
Reduce heat to low. Add oil, potato and onion, spreading out evenly over the base of the pan. Cook gently for 15 minutes or until softened. Remove from heat and drain off and reserve most of the oil, leaving about 2 tbs in pan.
Step 4 of 9
Whisk eggs in a bowl and season with salt and pepper. Pour into pan. Return potato, onion and chorizo to pan, spreading evenly.
Step 5 of 9
Cook over low heat for 10 minutes. Increase heat to medium and cook for a further 5 minutes or until base is golden and top is just set.
Step 6 of 9
Preheat grill to high. Grill top of tortilla for 5 minutes or until set.
Step 7 of 9
Slide the tortilla out onto a large plate. Invert the pan over the tortilla and, holding firmly, flip the plate and pan over to return the tortilla to the pan with the cooked side up.
Step 8 of 9
Drizzle a little of the reserved oil around the side of the tortilla. Return to the heat and cook for 5 minutes or until base is cooked.
Step 9 of 9
Remove from heat and rest for 5 minutes. Cut into wedges. Serve garnished with mint leaves.
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