Chorizo tortilla recipe

• 25 g (0.9oz) bag of good quality lightly salted crisps
• 1 small onion
• 200 g (7.1oz) chorizo sausage, chopped
• 50 g (1.8oz) green pitted olives
• 1 dash olive oil for frying
• 5 large eggs
• 1 pinch black pepper
• 2 garlic cloves, peeled
• 2 egg yolks
• 1 pinch table salt
• 3 drops of lemon juice
• 200 ml (7fl oz) extra virgin olive oil
• 100 ml (3.5fl oz) vegetable oil

1. Slice the onion thinly and fry in a non-sticking pan with a bit of olive oil over a high heat until lightly golden brown.
2. Add the chopped chorizo and cook for a further 2 minutes and remove from the pan.
3. Mix the crisps in a bowl with the onion, chorizo, eggs and olives, and season with a pinch of black pepper.
4. Leave the mix soaking for 10 minutes so that the crisps soak up all the egg.
5. Drizzle a bit of olive oil into the pan and pour in the egg mix.
6. Lower the heat to a minimum.
7. Gently cook the tortilla for a few minutes or until set on the bottom but still with some wet egg on top.
8. Finish cooking under a hot grill for about 3-5 minutes - the top should have a lightly golden colour.
9. Make the garlic mayonnaise if using: place the garlic, egg yolks, salt and a few drops of lemon juice in a blender and mix.
10. Slowly add the oil in a thin and long drizzle until the mayonnaise has a thick creamy texture.
11. Serve with the warm tortilla.

quality lightly salted, onion, chorizo sausage, olives, olive oil, eggs, black pepper, garlic, egg yolks, salt, drops of lemon juice, extra virgin olive oil, vegetable oil

Taken from www.lovefood.com/guide/recipes/19640/chorizo-tortilla-recipe (may not work)