Many of us are on the look-out for recipes for inexpensive, easy-to-make mid-week meals.
Karl Sergison, of Sergi’s Deli in Spalding, understands the pressures families are under – both in terms of time and the ever-increasing cost of our weekly shop – and has come up with a tasty dish that all the family will enjoy, Chorizo and cheese tortilla.
The chorizo will add flavour to the meal and is relatively inexpensive.
However,if you don’t want to buy manchego cheese (made from the milk of sheep) or you are trying to reduce fat in your diet, substitute Edam cheese instead. It has a much milder flavour and a much lower fat content than traditional hard cheeses.
you will need
2 small potatoes peeled and diced
4 tbsp olive oil
1 small onion, chopped
1 red pepper, diced
2 tomatoes, seeded and diced
5oz chorizo, finely chopped
8 large eggs
2 tbsp water
2oz manchego cheese
Salt and pepper
Cook the diced potatoes in salty boiling water for about five minutes until they are tender.
Heat the oil in a frying pan and add the onion, pepper and tomatoes. Cook over a low heat, stirring occasionally, for about five minutes.
Add the chorizo and potatoes and cook for a further five minutes.
Meanwhile, pre-heat the grill to high.
Beat the eggs with the water and season. Pour the mixture into the fry pan and cook for eight to ten minutes or until the under side is set.
Lift the edge occasionally to allow the uncooked egg to run underneath.
Sprinkle with cheese all over and place under the hot grill for three minutes until golden and bubbling.
Serve warm or cold with a dressed salad bursting with mixed greens and fresh chopped tomatoes.