• 20th June 2011, late evening
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Serves 8
  • 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
  1. 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.
  2. Once cold enough to be handled, dice them.
  3. Heat the olive oil in a heat resistant frying pan.
  4. Add the onion, the red pepper and the tomatoes. Cook on low heat for 5 minutes while stirring from time to time.
  5. Add the chorizo and cook for another 5 minutes.
  6. Preheat the grill to 200°C.
  7. Whisk the eggs lightly with the water in a bowl (it is important not to over beat them).
  8. Add salt and pepper.
  9. Place the eggs in the frying pan with the rest of the mixture.
  10. Cook 8 to 10 minutes until the bottom start to set raising the sides in order to let the raw eggs slide underneath.
  11. 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.
  12. Slice and serve hot or cold.

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