Spanish Tortilla Pan with Vegetables and Chorizo

Summary

Ingredients

• 500 g jacket potato (s), cooked the day before
• 150 g onion (s)
• salt
• 6 tablespoon olive oil, extra virgin
• 2 red pepper (s)
• 1 green pepper (s)
• 300 g sausae, Spanish arlic sausae (chorizo), alternatively Debrecziner
• 20 olives, green with paprika filling
• Black pepper from the mill
• 6 egg (s)
• Mineral water
• 0.5 ½ bunch chives

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Instructions

1. Cut the potatoes and peeled onions into slices and fry them vigorously in the hot oil in a large pan. Salt lightly. Cut the cleaned peppers into thin strips, the sausage and drained olives into thin slices. Add to the potatoes and fry briefly. Season well with pepper. Whisk the eggs with 4 tablespoons of mineral water, lightly salt, pour over the potatoes and let the underside harden.
2. At the same time cut the chives into rolls. Slide the contents of the pan onto a saucepan lid or a large plate, turn and slowly fry.
3. Sprinkle with chives and bring to the table.