Paella tortilla

Name: Paella tortilla
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Potatoes; 2 Onions; 175 g Chorizo Sausage; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 g pickled anchovies; 600 g Paella leftovers (classic, see recipe 57762); 7 Eggs (size M); 1 jar (0.1 g) ground saffron; 2 stem(s) Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Potatoes
2 Onions
175 g Chorizo Sausage
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 g pickled anchovies
600 g Paella leftovers (classic, see recipe 57762)
7 Eggs (size M)
1 jar (0.1 g) ground saffron
2 stem(s) Parsley

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, quench and let cool down a little. Then peel and cut the potatoes into thicker slices
2
In the meantime peel and finely dice the onions. Cut the chorizo into slices. Heat the oil in a paella pan, fry the chorizo in it while turning, remove. Add potatoes to the frying fat and fry while turning. Add onions and fry briefly. Season with salt and pepper
3
Roughly chop the anchovies. Remove chicken meat from the paella rest and pluck into pieces. Add the remaining paella, chorizo and anchovies to the pan, mix well and heat. Whisk eggs, salt, pepper and saffron well. Pour over the paella
4
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. In the meantime wash parsley, shake dry, pluck leaves from the stalks and chop finely. Take the paella out of the oven, sprinkle with parsley and serve