Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 8 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
8
- 1 clove garlic, crushed
- 1 chorizo, sliced
- 20grams butter
- 1 red capsicum, deseeded, sliced
- 1 red onion, sliced
- 1/4 cup flat-leaf parsley, chopped
- 250grams cherry tomatoes, sliced
- 750grams washed white potatoes
- 1 lemon, rind finely grated
- 1tablespoons olive oil
- 8 eggs
- 1/3 cup green olives, sliced
- 1/3 cup manchego cheese, grated
Method
Step 1 of 4
Steam whole potatoes in a steamer over boiling water for about 12 minutes or until just tender. Remove and, when cool enough to handle, thickly slice.
Step 2 of 4
Meanwhile, preheat oven to 180°C. Heat a 25cm non-stick frying pan over medium heat. Add chorizo and cook for 3 minutes, turning often, until golden. Transfer to a bowl leaving oil in pan. Add onion, capsicum and garlic to pan and cook for 8 minutes. Add tomato and olives and cook for 2 minutes. Transfer to bowl with chorizo. Remove pan from heat.
Step 3 of 4
In a large bowl, lightly whisk eggs. Add cheese, parsley (keep a little back to garnish) and lemon and season with pepper. Add the potato and chorizo mixture and stir gently to coat completely with egg mixture.
Step 4 of 4
Heat oil and butter in same pan over medium heat. Pour the egg mixture into pan and transfer to oven. Bake for 20-25 minutes or until centre is set and top is browned. Remove from oven. Loosen edge with a spatula and cool for 5 minutes. Turn out onto a serving plate, sprinkle with remaining parsley, and serve.
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