Recipe: Chorizo & Manchego Tortilla

Ingredients:

  • 1/4 olive oil
  • 2 chorizo, thinly sliced
  • 450g chat potatoes, very thinly sliced
  • 1/2 Spanish onion, thinly sliced
  • 6 eggs
  • 1 garlic clove, finely chopped
  • 50g Manchego, thinly shaved
  • 1/3 cup flat-leaf parsley, coarsely chopped
  • Finely grated rind of 1 lemon

For the Alioli

  • 2 garlic cloves, finely chopped
  • 2 egg yolks
  • 200ml extra-virgin olive oil
  • 30ml sherry vinegar, or to taste

Equipment Needed:

 

Method:

  1. For alioli, crush garlic & 2 tsp salt in a small bowl until a fine paste forms, then add yolks & mix to combine. Slowly add oil while stirring, then vinegar to taste. Set aside.
  2. Heat half olive oil in Combo Cooker or cast iron skillet over medium heat, add chorizo and sauté until crisp then remove from pan and set aside.
  3. Add remaining oil to skillet then sauté potato until tender, add onion and garlic and cook for a further 2-3 minutes. Remove from pan and place with chorizo.
  4. Whisk eggs & lemon rind lightly, season to taste and and pour over potato mixture. Story through Manchego & parsley and set aside.
  5. Meanwhile, heat reserved oil on medium heat then add egg mixture, shaking pan to level top & cook. Shake pan frequently until half set, then grill until golden.
  6. Serve warm with alioli and extra Manchego.