Potato-vegetable tortilla with chorizo

Name: potato-vegetable tortilla with chorizo
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 chorizo sausage original (250 g); 2 toes garlic; bag fresh parsley flat (a 20 g); 6 free range eggs; 4 tablespoons olive oil; 1 bag potato slices freezer, 600 g; 1 bag wok vegetables roughly cut (400 g); 1 bag oak leaf lettuce melange 200 g; 3 tablespoons salad dressing yogurt bottle a 450 ml

A tasty Spanish recipe. The main course contains the following ingredients: meat, chorizo sausage (original (250 g)), garlic, fresh parsley (flat (a 20 g)), free-range eggs, olive oil, potato slices (frozen, 600 g), wok vegetables (coarsely cut (400 g)) ), oak leaf lamellange (200 g) and salad dressing yogurt (bottle a 450 ml).

Ingredients

Kitchen Stuff

skillet

Directions

Cut chorizo into thin slices.
Garlic peel and finely cut.
Parsley finely chop.
Unscrew eggs with 2 tbsp water, parsley and salt and pepper to taste.
Heat 3 tbsp oil in non-stick skillet with non-stick coating.
Bake garlic for about 1 minute.
Add the potato slices and fry them for about 3 minutes.
Add wok vegetables and fry approx.
3 minutes.
Add chorizo and fry approx.
1 min.
Spread mixture over potato mixture and press firmly with spatula.
Bottom of tortilla on medium heat with lid on pan in approx.
10 min.
Golden brown baking.
Relieve released moisture.
Turn over the tortilla with the lid, heat the remaining oil in the pan and fry the other side of the tortilla in about 5 minutes.
Mix lettuce with dressing.
Cut the tortilla into 8 points.
Place 2 points of tortilla on 4 plates each.
Serve salad..