It’s already well documented that I like Spanish food, mainly due to their copious usage of paprika, but also due to the combination of paprika and pork in little bundles namely chorizo. This tasty little tortilla uses chorizo and interestingly, chick peas. It works wonderfully.
2 tablespoons olive oil
2 heaped tablespoons chorizo sausage (thinly sliced)
6 tablespoons chickpeas (drained) (use canned if you like)
1/2 tablespoon fresh flat-leaf parsley (chopped)
salt & pepper
Heat half the oil in a medium sized frying pan over a madium heat. Add the chorizo and fry for 3-4 minutes until it starts to crispen slightly. Beat the eggs lightly and add the chickpeas, chorizo, salt, pepper and parsley to the mixture and leave for a couple of minutes. Heat the pan and the rest of the oil and when hot, add the egg mixture. Cook for a few minutes until the egg sets around the edges. Place a plate over the pan and flip the tortilla over. Slide it back into the pan and cook for 1-2 minutes more. Repeat the plate process a couple more times cooking for 30-40 seconds each time. Slide onto a clean plate.
Serve either hot, warm or room temperature. You can also cut the tortilla into bitesize portions and serve as a tapas dish. Delicious.