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Tortilla https://www.metro.ca/userfiles/image/recipes/Tortilla-5949.jpg PT20M PT28M PT1H03M
In a very hot frying pan, pour in the olive oil. Add the onion, sear over medium-high heat, add the sliced potatoes and cook for 15 to 20 minutes.In a large bowl, beat the eggs, adding the garlic, parsley, chorizo and tomatoes. Season with salt and pepper.In a strainer, drain off the oil from the potatoes and onions and reserve the oil in a small bowl.Fold the potato-onion mixture into beaten eggs. Let rest for 10 minutes.Reheat the pan with half the reserved oil. Pour in the mixture and even it out by pressing firmly on the potatoes and onions to get a uniform surface.Cook for about 5 minutes. Shake the pan from time to time and wait until the bottom becomes firm. With a spatula, release the edges of the tortilla. Cover with a large plate and turn over quickly so the tortilla sits on the plate.Pour the remaining oil in the hot pan. Gently slide the tortilla back into the pan, the partially cooked side facing up. With a spatula, push the edges towards the inside. Remove from the heat, slide on to a plate. Allow to rest for 5 minutes before cutting into wedges.Serve hot or at room temperature.
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1/2 cup (125 mL) extra virgin olive oil 1 large onion, thinly sliced 4-5 potato, thinly sliced 7 egg 2 garlic cloves, finely chopped 2 Tbsp. (30 mL) chopped parsley 2 oz (60 g) peeled chorizo, thin half slices 2 oz (60 g) sun-dried Tomato Salt and pepper to taste
Tortilla

Tortilla

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  • Gluten-free
  • Lactose-free
8
servings
0:20
Preparation
0:28
COOKING
1:03
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    extra virgin olive oil
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  • 1
    large onion, thinly sliced
  • 4-5
    potato, thinly sliced
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  • 7
    egg
  • 2
    garlic cloves, finely chopped
  • 2 Tbsp.
    (30 mL)
    chopped parsley
  • 2 oz
    (60 g)
    peeled chorizo, thin half slices
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  • 2 oz
    (60 g)
    sun-dried Tomato

  • Salt and pepper to taste
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Imprimer ma sélection

Preparation

In a very hot frying pan, pour in the olive oil. Add the onion, sear over medium-high heat, add the sliced potatoes and cook for 15 to 20 minutes.

In a large bowl, beat the eggs, adding the garlic, parsley, chorizo and tomatoes. Season with salt and pepper.

In a strainer, drain off the oil from the potatoes and onions and reserve the oil in a small bowl.

Fold the potato-onion mixture into beaten eggs. Let rest for 10 minutes.

Reheat the pan with half the reserved oil. Pour in the mixture and even it out by pressing firmly on the potatoes and onions to get a uniform surface.

Cook for about 5 minutes. Shake the pan from time to time and wait until the bottom becomes firm. With a spatula, release the edges of the tortilla. Cover with a large plate and turn over quickly so the tortilla sits on the plate.

Pour the remaining oil in the hot pan. Gently slide the tortilla back into the pan, the partially cooked side facing up. With a spatula, push the edges towards the inside. Remove from the heat, slide on to a plate. Allow to rest for 5 minutes before cutting into wedges.

Serve hot or at room temperature.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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