| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
English |
Can’t cook , New |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
|
Onion; peeled and chopped |
| 2 |
|
Garlic cloves |
| 150 |
g |
Waxy potatoes |
| 100 |
g |
Chorizo |
| 1 |
|
Tomato |
| 75 |
g |
Green beans |
| 6 |
|
Eggs; cracked into a jug |
|
|
Selection of salad leaves |
|
|
Selection of herbs; (ie packet of mixed |
|
|
; herbs) |
| 4 |
tb |
Olive oil |
| 2 |
tb |
White wine vinegar |
| 1 |
ts |
English mustard in a tube |
|
|
Salt and pepper |
INSTRUCTIONS
TO SERVE
Preheat the grill to high.
1 Heat the oil in a 25cm/10" frying pan. Chop the onion and add to
the pan. Crush in the garlic cloves and fry for two minutes until
softened.
2 Dice the potato. Add the diced potato and leave to cook over a
medium heat for 4-5 minutes, stirring occasionally.
3 Slice the green beans into 5cm/2" pieces. Drop into a pan of boiling
water and blanch for a minute. Drain and run under cold water. Slice
the chorizo.
4 Add the sliced chorizo and blanched green beans to the frying pan
and mix together thoroughly. Leave to cook for a minute. Spread out
evenly.
5 With a fork beat together the eggs very lightly. Season with salt
and pepper and pour over the vegetables. Leave to cook for 2-3
minutes.
6 Skin the tomato and dice. Select some salad leaves and fresh herbs,
and mix together in a bowl.
7 In a small bowl whisk together the olive oil, vinegar and mustard.
Season well and pour over the salad. Sprinkle the diced tomato into
the frying pan.
8 Remove the frying pan from the heat and place directly under the
preheated grill for one minute until lightly golden.
9 Arrange the dressed salad on the serving plate. Remove the tortilla
from the grill, cut into four and serve one wedge.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.
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