Potato Tortilla with Chorizo

Preheat the oven to 200 degrees (convection oven 180 degrees). Brush the potatoes and cook them with the skin on until almost done. Soften corn on the cob in a saucepan with salted water and 1 tsp butter, remove and cut the kernels from the cob with a kitchen knife. Remove the peel from the onion and garlic, cut them into small pieces. Halve the bell pepper, remove the seeds and cut the flesh into lozenges. Wash the parsley, shake it dry and chop it.

Cut the cooked potatoes into 2 mm thick slices. In a frying pan with 3 tbsp olive oil, roast the potato slices with a sprig of thyme until golden brown. Season with salt and pepper, remove from the frying pan to a sieve and drain a little.

Remove the skin from the sausage, then cut into 4 mm thick slices, also fry them briefly in the frying pan and then remove from the frying pan.

In a frying pan with 1 tbsp olive oil, sauté the onion, add the peppers and sauté. Add garlic, olives, corn kernels and cherry tomatoes, season with salt and pepper.

Mix eggs and whipping cream together, season with salt and stir in parsley. Heat 1 tbsp olive oil in a coated and oven-safe frying pan, pour in the egg mixture and lightly set. Spread the fried vegetables, potato and sausage slices evenly on top and bake in the heated oven for about 8 min.

Carefully remove the tortilla from the pan, cut it into pieces and serve.

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