Chorizo Sausage and Manchego Cheese Tortilla

This substantial tortilla is delicious hot or cold. Cut it into chunky wedges and serve for supper or a light lunch with a fresh tomato and basil salad. The addition of spicy chorizo and tangy cheese gives it a wonderful, rich flavor.

INGREDIENTS:
  • 5 tbsp olive oil
  • 6 oz chorizo or salsichón (Spanish spicy sausage), thinly sliced
  • 1 1/2 lb waxy potatoes, thinly sliced
  • 2 Spanish onions, halved and thinly sliced
  • 1 red bell pepper, cut into 1cm dice
  • 4 extra large eggs
  • 2 tbsp chopped fresh parsley, plus extra to garnish
  • 4 oz whole / 1 cup grated Manchego cheese
  • Salt and ground black pepper
YIELD: 2 to 3 servings
COURSE: Lunch and Sandwiches
CUISINE: Spanish
DIRECTIONS:
  1. Heat 1 tbsp of the oil in a medium non-stick frying pan and fry the sausage until brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper.
  2. Add a further 2 tbsp oil to the pan and fry the potatoes, red pepper, and onions for 2-3 minutes, turning frequently .
  3. Cover tightly and cook at medium-low heat for about 30 minutes turning occasionally, until softened and slightly golden.
  4. In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty seasoning.
  5. Gently stir in the potatoes, peppers, and onions until coated, taking care not to break up the potato too much.
  6. Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil.
  7. Add the potato mixture and cook, over very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.
  8. Preheat the grill (broiler) to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan's handle with foil and place the tortilla under the grill until it is set and golden.
  9. Cut into wedges and serve garnished with parsley and slices of serrano ham.