173. Nadziewana tortilla z ziemniaków (Potato tortilla)

Ingredients: 175 ml oil for frying, 750 g peeled sliced thinly potatoes, 1 sliced onion, 5 beaten eggs, salt, pepper, 100 g broad bean, 75 g thinly sliced chorizo

In a nonstick skillet heat the oil on medium high. Add the potatoes and onion, fry them about 20 minutes, stirrinng occasionally. Then transfer them into the bowl, add beaten eggs, salt and pepper and broad bean, mix gently. Heat the skillet on medium high. Let the pan and oil get very hot (important so the eggs don't stick), and then pour in the potato and egg mixture, spreading it evenly. Cook until the eggs are completely set at the edges, halfway set in the center, and the tortilla easily slips around in the pan when you give it a shake, 8 to 10 min. Set a flat, rimless plate upside down over the pan. Lift the skillet off the burner and, with one hand against the plate and the other holding the skillet's handle, invert the skillet so the tortilla lands on the plate. Set the pan back on the heat and slide the tortilla into it. Cook until a skewer inserted into the center comes out clean, hot, and with no uncooked egg on it, another 5 to 6 min. Transfer the tortilla to a serving platter and let cool. Cut the tortilla, making two circles, interlay it with the fried chorizo.