recipe_medTortilla
Mediterranean tortilla

This Mediterranean tortilla works perfectly when topped with grated Frico Mild Edam. It is delicious when served warm and also makes a perfect lunch box filler when cold.



Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

Nutritional values per serving:
637 kcal/2667 kJ
Ingredients
  • 15 ml (1 tbsp) olive oil
  • 175 g (6 oz) chorizo sausage, diced
  • 450 g (1 lb) small new potato, halved
  • bunch spring onions, chopped 1 red pepper, deseeded and sliced
  • 5 large eggs
  • 7 g (2 tbsp) freshly chopped flat-leaf parsley
  • 75 g (3 oz) Frico Mild Edam cheese
  • grated Salt and freshly ground pepper to season
Preparation
  1. Cook the potatoes in a pan of boiling water for 10-12 minutes until tender. Drain well. Heat the oil in a 20cm (8 inch) non-stick frying pan.
  2. Add the chorizo and spring onions and cook gently for 3-4 minutes, until the flavours are released from the sausage. Add the potatoes and cook for 2-3 minutes until they start to brown.
  3. Stir in the red pepper and cook for 3-4 minutes, until softened. Crack the eggs into a large bowl, add the parsley, season with salt and pepper and lightly whisk. Pour the egg mixture into the pan.
  4. Cook over a low heat, without stirring, for 10 minutes until nearly set. Preheat the grill to high. Sprinkle over the cheese and place under the grill for 3-4 minutes, until the tortilla is golden brown.
  5. Leave to stand for 2-3 minutes, before transferring to a board. Cut into wedges.
Wine suggestions

Rioja of Ribera del Duero, Spain

Cook's tip

Frico Maasdam cheese can be used as an alternative cheese

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