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🍽️ Mussel and Chorizo Tortilla

734 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the mussels thoroughly under running water.
  2. 2. Brush the shells clean if necessary.
  3. 3. Remove the beards from the mussels.
  4. 4. Discard any mussels that are already open.
  5. 5. Peel the garlic.
  6. 6. Finely chop the garlic.
  7. 7. Heat 2 tablespoons of olive oil in a wide pot.
  8. 8. Sauté the garlic for 2 to 3 minutes.
  9. 9. Add the mussels to the pot.
  10. 10. Deglaze the mixture with white wine.
  11. 11. Cover the pot.
  12. 12. Simmer the mussels for 8 to 10 minutes.
  13. 13. Remove the pot from the heat as soon as the mussels have opened.
  14. 14. Discard any mussels that remain closed after cooking.
  15. 15. Carefully remove the meat from the remaining mussels.
  16. 16. Slice the chorizo into thin rounds.
  17. 17. Peel the potatoes.
  18. 18. Slice the potatoes into thin rounds.
  19. 19. Peel the onion.
  20. 20. Finely chop the onion.
  21. 21. Heat the remaining oil in a large oven-safe pan.
  22. 22. Sauté the onions until they are translucent.
  23. 23. Briefly fry the chorizo slices in the pan.
  24. 24. Add the potato slices and the mussels to the pan.
  25. 25. Preheat the oven to 200 degrees Celsius fan-assisted.
  26. 26. Whisk the eggs in a bowl.
  27. 27. Season the eggs with salt and pepper.
  28. 28. Finely chop the parsley.
  29. 29. Stir the parsley into the eggs.
  30. 30. Pour the egg mixture over the ingredients in the pan.
  31. 31. Gently mix everything to distribute the ingredients evenly.
  32. 32. Let the tortilla set briefly before putting it in the oven.
  33. 33. Bake the tortilla in the oven for approx. 20 minutes.
  34. 34. Remove the tortilla from the oven when it is golden brown.
  35. 35. Slide the tortilla onto a serving plate.
  36. 36. Cut the tortilla into pieces.
  37. 37. Serve the tortilla warm or cold.

Nutrition per serving