Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you how to make a special dish, Tortilla Espanola, Chorizo red pepper riff (TAPAS). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Tortilla Espanola, Chorizo red pepper riff (TAPAS) Recipe.
You can cook Tortilla Espanola, Chorizo red pepper riff (TAPAS) using 9 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Tortilla Espanola, Chorizo red pepper riff (TAPAS)
- Take 5 of brown eggs.
- Make ready 2 tbsp of milk.
- Prepare 5 of baby redskin potatoes (thinly sliced half moons).
- You need 1 clove of garlic.
- You need 1/4 of onion (thinly sliced).
- Take 1/2 of red bell pepper (semi thick julienne).
- It’s 1 1/2 tbsp of diced chorizo.
- Make ready 1 of black pepper.
- You need 1 of LOTS evoo.
Tortilla Espanola, Chorizo red pepper riff (TAPAS) step by step
- heat pan to med-high and prep all ingredients.
- sauté potatoes few minutes then add onions, garlic.
- lower heat and allow mixture to cook for another few while mixing eggs.
- Add bell pepper, Chorizo and egg mix then pull 'n tilt eggs around then let cook for a few.
- get plate large enough to cover pan, drizzle EVOO around circumference of tortilla and slightly separate so tortilla slides around easily.
- place plate over pan and FLIP!… slide raw bottom back into pan and cook over heat for 1 min..
- place onto serving dish and slice into wedges. Buen Provecho!.