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    You are in: Home / Recipes / Wicklewood's Cheese and Chorizo Tortilla Recipe
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    Wicklewood's Cheese and Chorizo Tortilla

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    WicklewoodWench's Note:

    This is great with a green salad and creamed corn. Make sure the the potato is thin enough to cook properly but not too thin that it won’t hold up to too much stirring, about 1/2cm thick.

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    Units: US | Metric


    1. 1
      Heat 1 tablespoon of oil in an 8" skillet and fry the chorizo until golden and cooked through, lift out and set aside.
    2. 2
      Add a further 2 tblsp oil to the pan and fry the onion and potatoes for 2-3 mins turning frequently, (be careful as the pan will be quite full).
    3. 3
      Cover and cook over a gentle heat for 30mins, stirring occasionally to prevent burning, until softened and slightly golden.
    4. 4
      In a mixing bowl mix the eggs, cheese parsley and chorizo and plenty of seasoning, gently stir in the potatoes and onions until well coated, taking care not to break the potatoes too much.
    5. 5
      Heat the final 2 tablespoons of oil in the pan and return the potato mixture to the pan.
    6. 6
      Cook over a very low heat until the egg begins to set about 5 mins (use a spatula to prevent the sides from sticking.
    7. 7
      Preheat the grill to hot and set the pan under the grill (protecting the handle) until set and golden.
    8. 8
      Cut into wedges and serve.

    Ratings & Reviews:


    Nutritional Facts for Wicklewood's Cheese and Chorizo Tortilla

    Serving Size: 1 (217 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 543.1
    Calories from Fat 350
    Total Fat 38.9 g
    Saturated Fat 12.8 g
    Cholesterol 233.5 mg
    Sodium 507.0 mg
    Total Carbohydrate 27.6 g
    Dietary Fiber 3.7 g
    Sugars 4.2 g
    Protein 21.3 g

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