Spanishtortillawithchorizofriedonionsandparsley Recipes

CHORIZO, POTATO AND PARSLEY TORTILLA

Chorizo, potato and parsley tortilla image

Add chorizo to this classic Spanish recipe for extra flavour and a vibrant colour

Provided by Janine Ratcliffe

Categories Dinner, Lunch

Time 30m

Yield Serves 2

Number Of Ingredients 6

Ingredients

2 medium potatoes, peeled and thinly sliced
olive oil
1 onion, sliced
50g chorizo, chopped
4 eggs, beaten
½ a bunch parsley, chopped

Steps:

Heat a pan of boiling salted water and cook the potatoes until just tender. Drain well. Heat a tbsp of olive oil in a small non-stick frying pan and cook the onion until softened. Add the chorizo and cook for a few minutes then stir in the parsley.
Beat the eggs in a large bowl and season really well. Tip the potatoes, onion and chorizo into the bowl then mix and stir.
Wipe out the frying pan then add a tbsp more oil and heat again. Tip in the egg mix and leave over a medium heat until the bottom is browned and the top is set. Flip the tortilla onto a plate then slide the uncooked side down back into the pan. Cook for another 5 minutes until the bottom is set.

Nutrition Facts : Calories 479 calories, Fat 33.3 grams fat, SaturatedFat 9.1 grams saturated fat, Carbohydrate 22.7 grams carbohydrates, Fiber 2.5 grams fiber, Protein 23.7 grams protein, Sodium 13.4 milligram of sodium

POTATOES WITH CHORIZO AND ONIONS

Potatoes with Chorizo and Onions image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 28m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil, 2 turns of the pan
3/4 pound, 1 package, chorizo, very thinly sliced on an angle, pull away any loose casings
6 small Yukon gold potatoes, very thinly sliced
1 medium onion, very thinly sliced
Salt and pepper
2 teaspoons sweet paprika
1/4 cup chopped flat-leaf parsley, a generous 1 or 2 handfuls

Steps:

Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, and the chorizo. Cook sausage 2 minutes, flip cook another minute then add potatoes and onions to the pan in an even layer over the sausage. Season the potatoes and onions with salt, pepper and paprika then turn sections of the potatoes using a spatula so that the chorizo is on top and potatoes and onions are on the bottom. Place a smaller skillet on top and press down. Weight the skillet with a few heavy cans. Cook 10 to 12 minutes. Remove weight and turn again to combine all ingredients. Cook another 3 to 4 minutes then add parsley, remove from heat and serve.

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