Substances
Medium potatoes, 2
Onion, 1
Purple bell pepper, 1
Eggs, 6
Purple chorizo, 1
Sunflower or different impartial oil for frying, obligatory quantity
Olive oil, 4 tablespoons
Chopped parsley, 3 tablespoons.
Salt and pepper to style
Preparation
– Peel the potatoes, reduce them into slices after which into squares.
– Peel and reduce the onion into slices.
– Take away the seeds and ribs from the bell peppers and reduce them into strips.
– Peel the pink chorizo and reduce it into slices.
– Warmth the oil in a frying pan and fry the potatoes, take away, drain on absorbent paper and put aside.
– Warmth the olive oil and sauté the chili and onion till clear.
– Break the eggs, place the contents in a bowl and blend them till there’s a homogeneous combination.
– Add the potatoes, chili peppers, onions and pink chorizo to the egg combination, season with salt and pepper.
– Warmth a frying pan (ideally non-stick), put a few tablespoons of olive oil in it, let it warmth properly and pour the combination for the omelet.
– As quickly as the underside half coagulates, decrease the warmth.
– When the underside a part of the potato tortilla is golden brown and the within is considerably cooked, flip it over.
– Brown the opposite aspect of the tortilla, take away and serve.
