Tortilla with potatoes and chorizo – a detailed recipe cooking. 
Time: 1 hour. Complexity: easy Servings: 10 – 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 peeled and diced medium-sized potato tubers the size
- 4 sliced fresh chorizo sausages
- 4 tbsp. l olive oil
- 1 chopped medium onion head
- 8 eggs of category CO
- 1/2 tbsp. milk
- Salt and ground black pepper
- 1 tbsp. mixtures of young herbs for decoration
- Juice 1/2 Lemon
Recipes with similar ingredients: potatoes, chorizo sausage, salad mix, lemon juice, onions, eggs, milk
Recipe preparation:
- Preheat the oven to 190 ° C. In a heat-resistant pan with non-stick coating with a diameter of 30 cm. Pour 3 tbsp. l olive oil and put on a moderately strong fire. Put chorizo and sauté for 5 minutes, add potatoes, onions and fry until onion softens for about 5 minutes. Reduce fire and cover the pan. Cook until the potatoes are soft, about 10 minutes Remove the lid, increase the heat and cook until potatoes will not brown and will not become crispy, about 5 more min At this time, break the eggs into a large bowl, add milk, salt and pepper. Beat until foamy. Pour the egg mix in a pan and shake it to eggs evenly distributed.
- Place the pan in the oven and bake until the tortilla It will become airy and will not bake for about 12-15 minutes. Flip over on a chopping board and let cool to room temperature. Mix the young herbs with the remaining oil and lemon juice, salt and pepper. Put greens on tortilla, chop it triangles and serve.
