Categories: January

Ingredients

• 100g chorizo, finely chopped
• 2 medium potatoes, cut into small dice
• 1 tbsp olive oil
• 1 large onion, finely sliced
• 1 red pepper, deseeded and finely chopped
• 1 garlic clove, crushed
• 1/2 tsp smoked paprika
• handful of fresh flatleaf parsley, chopped, plus extra leaves to garnish
• 8 large eggs, lightly beaten

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5. Heat a large frying pan over a high heat. Add the chorizo and dry-fry for 3-4 minutes, stirring, until the chorizo is golden and the oil has been released from the meat. Remove with a slotted spoon and set aside in a large bowl. Reduce the heat to medium and add the potatoes to the pan. Cook for about 12 minutes, stirring, until tender and pale-golden. Set aside with the chorizo.

2. Heat the oil in the frying pan, then add the onion and red pepper and cook for 3-4 minutes, stirring, until softened. Stir in the garlic and paprika and cook for 1 minute. Tip into the bowl with the chorizo and potatoes. Add the parsley, season and mix everything together well.

3. Line a small, deep, non-stick roasting tin, about 23cm x 18cm, with baking paper, so the paper is slightly overhanging. Tip the chorizo mixture into the tin, spreading it across the base. Lightly season the eggs, then pour evenly into the prepared tin. Pop in the oven and bake for 15-18 minutes, or until the egg is just set. Cool in the tin for 10 minutes.

4. Lift the tortilla from the tin onto a chopping board, using the baking paper as a sling, Slide the baking paper away from the tortilla and discard, then cut into 24 squares. Transfer to serving plates, decorate with a few fresh parsley leaves and serve warm or at room temperature.

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