Chorizo and potato tortilla
You can also use bintje or pink fir apple potatoes for this recipe. It is fine to use just one 300ml carton of cream for this recipe. Note
Ingredients
- 800 gram (1½ pounds) russet burbank potatoes, sliced thinly
- 1 tablespoon olive oil
- 1 large_piece (200g) brown onion, sliced thinly
- 200 gram (6½ ounces) cured chorizo sausage, sliced thinly
- 6 eggs, beaten lightly
- 1 1/4 cup (310ml) pouring cream
- 4 green onions (scallions), sliced thickly
- 1/4 cup (25g) mozzarella cheese, coarsely grated
- 1/4 cup (30g) cheddar cheese, coarsely grated
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