Portuguese Tortilha
Ingredients
- 600 gPotato (thinly sliced)
- 6 pcEgg (beaten)
- 2 pcOnion (sliced)
- 100 gChorizo (sliced)
- 150 mlExtra virgin olive oil (for slow-cooking)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A hearty omelette where potatoes slow-cooked in olive oil meet the spice of chorizo. The texture is firm on the outside but remains soft and melting at the center.
- 1
Peel the potatoes and slice them into regular 3mm rounds. Finely slice the onion so it melts during cooking.
- 2
Heat olive oil in a pan. Add the potatoes and onion. They shouldn't fry but slow-cook until they are tender under the tip of a knife.
- 3
Stir in the chorizo slices. Let the red fat lightly color the potatoes. Drain the excess oil from the pan.
- 4
Beat the eggs with salt, pepper, and parsley. Pour over the hot mixture. Cook over medium heat, pulling the edges toward the center. Flip using a plate to brown the other side.
Frequently asked questions
How do you get this dish right?
- Don't brown the potatoes too much, they should stay soft.
- Use a 24cm non-stick pan for the ideal thickness.
How long does this dish keep?
Keeps for 48 hours in the refrigerator. It's excellent cold the next day.
