Cheese, leek & potato tortilla
A quick, thick Spanish omelette that's a brilliant way to use up leftover potatoes and cheese with eggs
Potato, pepper & chorizo stew with fried eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 large onionsliced
- 3 peppers(we used a mixed pack of yellow, green and red), cut into chunks
- 4 garlic clovesthinly sliced
- 225g chorizocubed
- 650g potatocut into chunks
- 600ml chicken stock
- 4 eggs
- handful flat-leaf parsleyroughly chopped
Nutrition: per serving
- kcal493
- fat25g
- saturates8g
- carbs38g
- sugars11g
- fibre6g
- protein26g
- salt1.4glow
Method
step 1
Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
step 2
Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Remove the lid and season. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
step 3
Meanwhile, fry the eggs in the remaining oil. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.
