Potato and chorizo tortilla

1. Peel, wash and dry the potatoes. Cut into small cubes. Wash and dice the tomato. Cut the chorizo into small cubes.

2. Heat the butter and 1 tablespoon oil in a large skillet. Add the potato cubes and cook over low heat, covered, for 10 minutes

3. Remove the lid, add the diced chorizo and tomato, and cook for 5 minutes, stirring constantly. Drain the potatoes and chorizo

4. Preheat oven to 180°C (th. 6). Grease a mold with oil. Beat the eggs. Salt and pepper. Divide the potatoes with chorizo and tomato in the bottom of the pan and pour the beaten eggs on top. Bake for 15 minutes.

5. Remove the tortilla from oven, let cool a few minutes, then unmold it onto a large plate. Cut into wedges and serve immediately.

Photo credit: Sucré Salé