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Cassandra
Spanish tortilla
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Ingredients
Directions
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Chop the garlic.
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Cut chorizo and onion into small cubes.
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Bake with half of the oil in a large frying pan with non-stick coating on medium heat.
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Add the garlic and potatoes after 5 minutes, bake for another 5 minutes.
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Beat the eggs in a large bowl and season to taste with salt and pepper.
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Add the potato mixture to the eggs.
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Clean the pan and add the remaining oil, heat the pan well.
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Bake the egg mixture on two sides until golden brown in the pan, turning is easiest with the help of a large lid.
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Make a simple salad from the tomatoes and cucumber with some salt and black pepper.
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Cut points of the tortilla, garnish with the salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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