Spanish Tortilla With Chorizo And Manchego With Tomato Salad - cooking recipe

Ingredients

2 cups olive oil
2 large red onions, thinly sliced
1 1/2 lbs Yukon gold potatoes, peeled and thinly sliced
4 oz manchego cheese, grated
5 oz chorizo, thinly sliced
6 None eggs, lightly beaten
12 None plum tomatoes, quartered
1/2 cup basil leaves
1 tsp balsamic vinegar
1/2 None lemon, juiced
1 tsp sugar

Preparation

Heat 1 tsp of the oil in large skillet on medium heat. Cook chorizo until lightly browned on both sides. Remove chorizo from skillet. Heat 1/4 cup oil in same skillet on medium heat. Add the sliced onions and cook for 40 mins until softened and browned.
Heat the remaining oil in another large skillet on medium heat. Pat the potato slices with paper towels to remove any moisture and add to the hot oil. Poach the potatoes slowly, making sure they do not brown. Once tender, drain, straining the oil so that it can be used again.
Gently combine the cooked potatoes and onions with the cheese, chorizo and eggs in a large bowl. Season.
Heat a small amount of strained oil in a large skillet on low heat. Add the egg and potato mixture and cook for about 30 mins or until the tortilla starts to come away from the sides of the pan.
Cover with a dinner plate and flip the tortilla upside down onto the plate. Heat a little more oil in the skillet. Side the tortilla back into the pan to cook the remaining side for 5 mins. Cool before serving.
Meanwhile, for the tomato salad, place the tomatoes and basil leaves in a bowl. Mix the balsamic vinegar, lemon juice and sugar in a small bowl; season. Spoon over the salad.
To serve, place a slice of tortilla on each plate. Top with a tomato salad.