| 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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