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Chorizo, Potato and Mushroom Tortilla
Mondo Doro Chorizo Potato and Costa Mushroom Tortilla
Mondo Doro Chorizo Potato and Costa Mushroom Tortilla

Chorizo, Potato and Mushroom Tortilla

Difficulty: Easy
Season: Spring
Preparation: 15 minutes
Cooking: 15 minutes

How to

Method

  1. Fry potatoes in the oil and butter until soft, add the mushrooms and chorizo, crushed garlic, and a sprig of thyme, cook for a further few minutes.
  2. Pour in the beaten eggs and season well with salt and pepper.
  3. Cook gently stirring a little, then leave it on a low heat to set. Flip on to a chopping board and slide back into the pan to cook until the other side is firm.

 

Recipe created by Chef Sophie Budd.

Ingredients

  • 1 tbsp Fini Olives Extra Virgin Olive Oil
  • 1 tbsp butter
  • 600g Ruby Lou Potatoes, sliced
  • 200g Portabello Costa mushrooms, sliced
  • 400 g Mondo Doro chorizo, sliced
  • 1 clove garlic, crushed
  • 10 Golden Eggs
  • 4 tbsp Bannister Downs cream
  • Pepper
  • Western Salt 100% Natural WA Lake Salt
  • The Devil’s Tears Organic Chilli Sauce for spice