- 4 large eggs
- 4tbsp milk or water
- 3tbsp Parmesan, finely grated
- 200g (7oz) cooked potato, thinly sliced
- 2tbsp flat-leaf parsley, chopped
- 50 (2oz) chorizo sausage, finely chopped
- 2tbsp olive oil
- 2 garlic cloves, thinly sliced
In a bowl, beat the eggs with the milk or water and Parmesan cheese. Stir in the cooked potato, flat-leaf parsley and chorizo.
In a small frying pan, heat 1tbsp of the olive oil, add 2 thinly sliced garlic cloves and cook gently until softened. Stir the garlic into the egg and potato mixture and season generously with salt and ground black pepper.
In the frying pan, heat the rest of the olive oil and pour in the egg and potato mixture. Cook over a gentle heat for 12 to 15 minutes – don’t be tempted to cook the tortilla more quickly because the base will burn.
When the tortilla is nearly set, place the frying pan under the grill and grill the top until firm. Serve warm, cut into wedges.