Spanish potato tortilla and spinach a la creme

Name: Spanish potato tortilla and spinach a la creme
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Spanish
Ingredients: 500 g solid potatoes cleaned up; 2 onion; 1,5 el traditional olive oil; 6 free range egg; 150 g Garcia Baquero Manchego viejo 12 months cheese; 80 g chorizo sausage; 750 g frozen spinach à la crème business suit

Tortilla of egg, potato and chorizo with spinach.

Ingredients

Kitchen Stuff

1 rasp
1 spring form (∅ 22 cm)
1 baking paper

Directions

Preheat the oven to 200 ° C.
Clean the potatoes and cut into thin slices. Cut the onions into half rings.
Heat the oil in a skillet and fry the potatoes and onion for 10 minutes on medium heat.
Meanwhile, beat the eggs loose, grate the cheese above and mix through. Season with pepper.
Line the spring form with baking paper. Scoop the potatoes and the egg mixture over the spring form and divide the chorizo over it.
Fry the tortilla in the middle of the oven for approx. 20 min. Cover with aluminum foil if the tortilla becomes too dark.
In the meantime, heat the spinach according to the instructions on the packaging. Serve with the tortilla.