This mini chorizo tortillas recipe combines the most famous of Spanish sausages into one of the most famous Spanish recipes – the tortilla. A Spanish tortilla can be cooked in small (14cm is ideal) terracotta cazuelas or ‘sartenes’ (cazuelas with handles) making mini tortillas ideal for both shared tapas and starters. For this recipe we are using the home made ‘Orce Fire Chorizo’ to add a serious kick to proceedings although picante and dulce versions work equally well.
Preparation: 5 minutes
Cooking: 5-6 minutes
2 x Orce Fire Chorizos
5 x Fresh eggs
1 x Small Onion
Fresh parsley to garnish
1. Slice the ‘fire’ chorizos into thin segments.
2. Beat the eggs.
3. Dice the onion.
4. Heat a splash of olive oil in a terracotta sarten and brown off the fire chorizo and onion.
5. Pour over the beaten egg and season with pepper.
6. Mix until the egg begins to thicken then leave to cook until done.
Tip: This recipe can be made as one large chorizo tortilla or four smaller ones, served in their own sarten these tortillas make a tasty simple starter and can be served in the terracotta sarten they were cooked in.