Choriza and basil tortilla

Name: Choriza and basil tortilla
Yield: 7 servings
Cuisine: Bistro
Ingredients: 60.00 ml fresh chillies 573; 3.00 potatoes large, peeled and cubed; 1.00 onion small, chopped; 2.00 garlic cloves, crushed; 30.00 g fresh basil roughly chopped; 1.00 chorizo thinly sliced; 10.00 eggs extra-large; 30.00 ml water; 0.00 salt and freshly ground black pepper

7 servings

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Eggs

By Food24 November 03 2009

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Ingredients (9)

60.00 ml	fresh chillies — 573
3.00	potatoes — large, peeled and cubed
1.00	onion — small, chopped
2.00	garlic — cloves, crushed
30.00 g	fresh basil — roughly chopped
1.00	chorizo — thinly sliced
10.00	eggs — extra-large
30.00 ml	water
0.00	salt and freshly ground black pepper

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Method:

Heat the oil in a deep 25 cm pan.
Add the potatoes and fry lightly for 10 to 15 minutes until nearly soft.
Add the onion and garlic and fry for a further 2 minutes.
Add the basil and chorizo.
Beat the eggs and water together and pour into the pan.
Season well with salt and pepper.
Cook over low heat until the egg has set, shaking the pan every now and then.
Meanwhile heat the grill until hot.
Once the tortilla has set, grill quickly until golden brown on top.
Allow to cool slightly and cut into triangles.