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Ingredient
Tortilla Espanola
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Ingredient
750 g
washed potatoes
250 g
cherry tomatoes sliced
1/3 cup
green olives sliced
200 g
medium cleaned prawns
8
eggs
1/3 cup
grated pecorino sheece
1/4 cup
flat-leaf parsley
20 g
butter
Cooking instructions
* Step 1
Steam whole potatoes over boiling water for 12 minutes. Remove when cool, thickly slice.
* Step 2
Pre-heat oven to 180 C. Heats 25cm non-stick frypan over medium heat. Add chorizo and cook for 3 minutes turning often, until golden. Transfer to a bowl. Add onion, capsicum and garlic to pan and cook 8 minutes. Add tomato, olives and cook 2 minutes, add the prawns.
* Step 3
Transfer to bowl with chorizo. In a large bowl whisk the eggs add cheese, parsley (keep a little to garnish) and lemon season with pepper.,Add the potato and chorizo mixture and stir gently to coat completely with egg mixture.
* Step 4
Heat oil and butter in the same pan over medium heat. Pour the egg mixture into pan and transfer to even.,Bake for 20-25 minutes or until Centre is set and top is browned. Remove from oven. Cool for 5 minutes and turn out onto a serving plate sprinkle with little parsley and serve. serves 8-10 Effie xx
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