Spanish Tortilla Recipe - River Cottage
Use waxy potatoes that maintain their shape when cooked. While the dish is delicious without chorizo, adding it enhances the flavour.
Ingredients
- 125ml extra-virgin olive oil
- 400g waxy potatoes, cut into 4mm slices
- 1 medium onion or 2 large shallots, peeled and finely sliced
- 60g chorizo, cut into 3mm slices
- 6 eggs
- A small handful of flat-leaf parsley, finely chopped
- Sea salt and freshly ground black pepper
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