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    Tortilla sandwich

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    Tortilla sandwich

    Make this tapas classic super-fast by using leftover roast potatoes. Just throw them in a pan with the oil, onion and chorizo and fry together, then follow the recipe from there.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 60g Chorizo, sliced
    • 5 Large eggs
    • 30g Butter, softened
    • 1 Large baguette, split and cut into 4
    • 120g Roasted peppers
    • 20g Parsley, leaves only
    • 600g Maris piper potatoes, peeled and thinly sliced
    • 3 tbsp Olive oil


    1. Cook the potatoes in simmering, salted water for 10 minutes. Drain.
    2. Meanwhile, heat the oil in a 20cm (preferably non-stick) ovenproof frying pan over a medium heat. When the oil is hot, add the onion and chorizo and cook for 15 minutes. Add the potatoes, season to taste and continue to cook for 5 minutes, stirring occasionally.
    3. Meanwhile, in a large bowl, beat the eggs with a little salt and pepper. Add the potato mixture and combine gently.
    4. Place the unwashed frying pan back on the heat and, when hot, pour in the egg mixture. Reduce the heat slightly and cook until eggs begin to set, about 10 minutes. Meanwhile, preheat the grill to medium-high. Butter the bread.
    5. Place the pan under the grill and cook the tortilla until the top is just set – about 5–8 minutes. Leave to rest for a few minutes, then run a spatula around the edges to loosen, and invert tortilla onto a plate. Cut into wedges and stuff into buttered baguettes with the grilled peppers and parsley.

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