SPANISH CHORIZO AND MANCHEGO TORTILLA

July 29, 2020

 

Ingredients
1 big chopped onion
1 cup Madagascar Black Pepper Olive Oil
2 pounds peeled potatoes cut in rounds
6 eggsSalt and black pepper
1 Spanish chorizo cut in half rounds
4 oz. grated Manchego cheese

 

Directions
Heat the Madagascar Black Pepper Olive Oil in a frying pan at medium heat and cook the onion until tender for 5 minutes. Add the potatoes and keep cooking for 20 minutes at medium heat. When tender and just a browned, remove with a slotted spoon and place over a plate with a paper towel. Toss the frying oil but reserve 4 tablespoons. Keep the pan on the fire minimum heat and add the 4 tbsp. frying oil. Put the eggs in a big bowl, season with salt and pepper, add the chorizo, the cheese and the potatoes and mix well. Turn the heat to medium high, then pour the egg and potato mix into the hot frying pan and cook, covered, until the egg is almost set. Slide the tortilla onto a large plate. Cover with the frying pan, then carefully but quickly flip upside down, then slide the uncooked side down onto the pan again.

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