Paprika foam soup with diced tortilla and chorizo skewer

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 1
  • 250 g waxy potatoes
  • 7-10 Tbsp Salt
  • 2 Onions
  • 3 TABLESPOONS Oil
  • 4 Eggs (size M)
  • 7-10 Tbsp Pepper
  • 1 can(s) (0,1 g) Saffron threads
  • 2 red peppers
  • 1 Garlic clove
  • 250 ml Vegetable broth
  • 1 TEASPOON Sweet peppers
  • 100 g Fresh cream
  • 16 discs (approx. 75 g) Chorizo sausage
  • 4 wooden skewers

Directions

  1. 1

    Peel, wash and slice the potatoes. Cook potatoes in boiling salted water for about 4 minutes. Drain in a sieve. Peel onions and cut into slices. Heat 2 tablespoons of oil in an ovenproof pan (20 cm Ø).

  2. 2

    Fry the potatoes and half of the onion slices for about 3 minutes while turning. In the meantime whisk eggs, season with salt and pepper, stir in saffron. Pour egg mixture evenly onto the potatoes.

  3. 3

    Close the pan with a lid and let it simmer at low heat for 6-8 minutes. In the meantime, clean, wash and cut the peppers into small pieces. Peel garlic and chop finely. Heat 1 tablespoon of oil in a small pot.

  4. 4

    Fry the bell peppers, rest of the onions and garlic for 2-3 minutes, add the stock and cook over medium heat for 6-8 minutes. Cook the tortilla in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes.

  5. 5

    Put the sausage decoratively on skewers and roast the last 6-8 minutes in the oven until crispy. Finely puree the soup with a blender, adding paprika powder and crème fraîche. Pass half of the soup through a sieve and add to the soup.

  6. 6

    Cut the tortilla into pieces. Place the chorizo skewer briefly on kitchen paper to degrease. Serve soup in glasses, arrange with tortilla pieces and chorizo skewer.

Nutrition Facts

KCAL
380 kcal
CARBS
14 g
FATS
29 g
PROTEINS
15 g

Categories & Tags

Main DishesAppetizerSoups