Chorizo tortilla recipe
Mark Sargeant makes the most of eggs with a chorizo and olive omelette, topped with home-made garlic mayonnaise.
Ingredients
- 25 g bag of good quality lightly salted crisps
- 1 small onion
- 200 g chorizo sausage, chopped
- 50 g green pitted olives
- 1 dash olive oil for frying
- 5 large eggs
- 1 pinch black pepper
- 0.9 oz bag of good quality lightly salted crisps
- 1 small onion
- 7.1 oz chorizo sausage, chopped
- 1.8 oz green pitted olives
- 1 dash olive oil for frying
- 5 large eggs
- 1 pinch black pepper
- 0.9 oz bag of good quality lightly salted crisps
- 1 small onion
- 7.1 oz chorizo sausage, chopped
- 1.8 oz green pitted olives
- 1 dash olive oil for frying
- 5 large eggs
- 1 pinch black pepper
- 2 garlic cloves, peeled
- 2 egg yolks
- 1 pinch table salt
- 3 drops of lemon juice
- 200 ml extra virgin olive oil
- 100 ml vegetable oil
- 2 garlic cloves, peeled
- 2 egg yolks
- 1 pinch table salt
- 3 drops of lemon juice
- 7 fl oz extra virgin olive oil
- 3.5 fl oz vegetable oil
- 2 garlic cloves, peeled
- 2 egg yolks
- 1 pinch table salt
- 3 drops of lemon juice
- 0.8 cup extra virgin olive oil
- 0.4 cup vegetable oil
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Slice the onion thinly and fry in a non-sticking pan with a bit of olive oil over a high heat until lightly golden brown.
- Add the chopped chorizo and cook for a further 2 minutes and remove from the pan.
- Mix the crisps in a bowl with the onion, chorizo, eggs and olives, and season with a pinch of black pepper. Leave the mix soaking for 10 minutes so that the crisps soak up all the egg.
- Drizzle a bit of olive oil into the pan and pour in the egg mix. Lower the heat to a minimum. Gently cook the tortilla for a few minutes or until set on the bottom but still with some wet egg on top.
- Finish cooking under a hot grill for about 3-5 minutes - the top should have a lightly golden colour.
- Make the garlic mayonnaise if using: place the garlic, egg yolks, salt and a few drops of lemon juice in a blender and mix. Slowly add the oil in a thin and long drizzle until the mayonnaise has a thick creamy texture. Serve with the warm tortilla.
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