Recipes
- 20th June 2011, late evening
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- Serves 8
- Ingredients
- 2 small potatoes
- 4 desert spoons of olive oil
- 1 small onion, chopped
- 1 red pepper, diced, seeds removed
- 2 tomatoes, diced, pulp and seeds removed
- 140 g chorizo, finely chopped
- 8 large eggs
- 2 desert spoons cold water
- 55 g Manchego or parmesan or Mahon, grated
- salt and freshly milled black pepper
- Cook the potatoes in salted boiling water for 15 to 20 minutes until just a little soft. Drain and leave to cool down. You don’t have to remove the skin of the potatoes but if you prefer you can remove it.
- Once cold enough to be handled, dice them.
- Heat the olive oil in a heat resistant frying pan.
- Add the onion, the red pepper and the tomatoes. Cook on low heat for 5 minutes while stirring from time to time.
- Add the chorizo and cook for another 5 minutes.
- Preheat the grill to 200°C.
- Whisk the eggs lightly with the water in a bowl (it is important not to over beat them).
- Add salt and pepper.
- Place the eggs in the frying pan with the rest of the mixture.
- Cook 8 to 10 minutes until the bottom start to set raising the sides in order to let the raw eggs slide underneath.
- Spread the grated cheese on top and cook under the preheated grill for 3 minutes until the top is golden and the cheese is melted.
- Slice and serve hot or cold.
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