ingredients

6 eggs
100 g of chorizo
100 g of black pudding
600 g medium potatoes
1 big red pepper
2 cloves garlic
40 g of flaked almonds
6 sprigs of flat parsley
1 pinch of Espelette pepper
15 cl of milk
1 tbsp. to s. olive oil

Equipment

1casserole
2 non-stick frying pans
1 large bowl 1 whisk
1 non-stick pastry tin, 23-24 cm

Steps

Andalusian tortilla

In advance : cook potatoes in field dress . Seed, cut into strips, fry the pepper for 10 min over low heat with the oil and crushed garlic . Cut the chorizo into slices; melt them over low heat in the other pan; drain.

30 min before serving : Preheat oven to 210 ° C (Tea 7). Blend the almonds over medium-low heat in a frying pan without fat. Peel and cut the potatoes into thick slices.

Assemble, cook : oil the mold with a brush. Squeeze the pudding in the center. Mingle around and over apples , pepper , chorizo, almonds and chopped parsley . Beat eggs , milk , chilli , salt . Pour on everything. Bake 20-25 minutes.