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Tlcampbell
Potato Tortilla with Chorizo
Potato tortilla of egg and potato with chorizo and onion.
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Ingredients
Directions
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Peel and cut the potatoes into thin slices of approx. 3 mm.
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Cut the chorizo into slices, onion in rings and the garlic fine. Heat the oil in a large frying pan with non-stick coating and fry the chorizo for 5 minutes.
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Scoop the chorizo with a slotted spoon from the pan. Fry the onion, the garlic and the potato over low heat in about 10 minutes until tender.
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Beat the eggs and season with salt and pepper. Add the chorizo.
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Spread the egg-chorizo mixture evenly over the onion potato mixture.
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Let the tortilla cook on low heat for about 6 minutes until the bottom is golden brown.
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As soon as the egg has solidified, shake the pan back and forth regularly.
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Place a large plate upside down on the tortilla and turn the pan so that the tortilla stays on the plate.
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Put the tortilla back in the pan upside down and let it cook for another 4 minutes. Serve hot or cold.
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Nutrition
805Calories
Sodium18% DV440mg
Fat102% DV66g
Protein64% DV32g
Carbs7% DV22g
Fiber12% DV3g
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