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4 eggs (well beaten)
A stick of Gubbeen Chorizo (peeled and sliced)
1 large onion or a bunch or spring onions (roughly chopped)
1-2 cloves of garlic (sliced)
A couple of potatoes (peeled and chopped into 1/2 inch cubes)
A sprig of thyme (picked)
A glug of Rapeseed Oil
A knob of butter
A good twist of sea salt and pepper to taste
Heat the rapeseed oil and butter in a large pan.
Add the potato, onion, Gubbeen Chorizo, thyme leaves and garlic.
Cover with a lid and sweat over a gentle heat until the potatoes and onions are tender but not coloured.
Turn up the heat and add the beaten eggs.
Mix the eggs through the other ingredients.
When the eggs are well mixed through, turn down the heat, cover with a lid and cook for another 10 minutes.
Finally, transfer to a hot grill for 2-4 minutes until it is golden brown and just set through.
Serve with a green salad drizzled with your favourite salad dressing!