Name: Potato and chorizo pan tortilla
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 4 medium (800g) desiree potatoes; 6 eggs, at room temperature; 2/3 cup (165ml) cream; 1/2 cup (60g) grated cheddar cheese; 2 tablespoon finely chopped chives; 1 clove garlic, crushed; 2 cured chorizo sausages, thinly sliced; 150 gram bottled char-grilled red capsicum, drained and sliced; 1/2 cup (120g) sour cream, to serve; 1/2 cup (140g) tomato relish, to serve; 2 cup salad greens, to serve

Potato and chorizo pan tortilla

This Spanish-style tortilla is made using fridge and pantry staples and is a great lunchbox addition.

Ingredients

4 medium (800g) desiree potatoes

6 eggs, at room temperature

2/3 cup (165ml) cream

1/2 cup (60g) grated cheddar cheese

2 tablespoon finely chopped chives

1 clove garlic, crushed

2 cured chorizo sausages, thinly sliced

150 gram bottled char-grilled red capsicum, drained and sliced

1/2 cup (120g) sour cream, to serve

1/2 cup (140g) tomato relish, to serve

2 cup salad greens, to serve

Method

1.Place potatoes in a medium saucepan. Cover with cold water. Bring to boil on high heat. Reduce heat to medium. Cook, uncovered, for 10-12 minutes, until just tender when pierced with a skewer. Drain and cool slightly. Peel and thinly slice.

2.Meanwhile, whisk eggs, cream, cheese, chives and garlic in a jug. Season.

3.Spray chorizo with cooking oil. Heat a medium (24cm top measurement) non-stick frying pan on medium. Cook chorizo, stirring, for 3-4 minutes, until golden. Drain on paper towel.

4.Add potato and capsicum to pan and stir to combine. Return chorizo to pan and stir to distribute. Cook for 1 minute. Pour egg mixture over potato. Reduce heat to low. Cook for 10-12 minutes, until beginning to set at centre.

5.Preheat grill to high. Place tortilla under grill and cook for 6-7 minutes, until set at centre and golden brown. Remove from heat. Loosen edges of tortilla. Serve with sour cream, relish and salad.

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