Portuguese Tortilha

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 699
• Protein: 19 g
• Carbs: 32 g
• Fat: 54 g

Ingredients

• 600 g Potato ( thinly sliced )
• 6 piece Egg ( beaten )
• 2 piece Onion ( sliced )
• 100 g Chorizo ( sliced )
• 150 ml Extra virgin olive oil ( for slow-cooking )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   Peel the potatoes and slice them into regular 3mm rounds. Finely slice the onion so it melts during cooking.

2. Slow-cook potatoes

   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. Add chorizo

   Stir in the chorizo slices. Let the red fat lightly color the potatoes. Drain the excess oil from the pan.

4. Bind and sear

   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.

Chef's tips

• Don't brown the potatoes too much, they should stay soft.
• Use a 24cm non-stick pan for the ideal thickness.

Storage

Keeps for 48 hours in the refrigerator. It's excellent cold the next day.