Tortilla Bites with Chorizo

• Gluten free

• Meat

  • 1 Spanish cooking chorizo

• Produce

  • 1 lb Potatoes

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Found on partaste.com

Description

Ingredients

• 1 lb of potatoes
• 4 eggs
• extra virgin olive oil
• salt and pepper to taste
• Spanish cooking chorizo, cut into ¼ inch rounds

Directions

• Peel the potatoes and rinse them of extra starch with cold water.
• Slice the potatoes into very thin pieces.
• Dry the potatoes and salt evenly.
• Heat enough extra virgin olive oil in a pan to cover the potatoes and and cook for 15 minutes over low heat or until tender.
• Meanwhile, beat the eggs with salt and pepper to taste.
• When the potatoes are done cooking, gently remove them from the oil and place into a strainer or mesh rack to let any excess oil run off.
• Combine the potatoes with the egg mixture and leave it to sit for about 30 minutes.
• In the mean time, sear the chorizo slices and, once cooked, set aside.
• Heat a pan to to low heat with just enough oil to lightly coat it.
• Pour in the mixture of potatoes and egg.
• Cook the mixture for up to 10 minutes on each side, depending on how moist or dry youd like your tortilla to be, being careful not to burn either side.
• When the first side is cooked to your liking, carefully flip to cook the other side by sliding the tortilla onto a plate, placing the pan on top of it and then flipping it back into the pan so that the uncooked side is now in contact with the bottom of the pan.
• Once the tortilla is cooked on both sides, transfer to a cutting board.
• Once it has cooled a little, cut into small cubes.
• Skewer each round of chorizo with a toothpick, attach to the top of each tortilla bite and serve.