MMMMM--------------------------TO SERVE------------------------------- Selection of salad leaves Selection of herbs; (ie -packet of mixed ; herbs) 4 tb Olive oil 2 tb White wine vinegar 1 ts English mustard in a tube Salt and pepper Preheat the grill to high. 1 Heat the oil in a 25cm/10" frying pan. Chop the onion and add to the pan. Crush in the garlic cloves and fry for two minutes until softened. 2 Dice the potato. Add the diced potato and leave to cook over a medium heat for 4-5 minutes, stirring occasionally. 3 Slice the green beans into 5cm/2" pieces. Drop into a pan of boiling water and blanch for a minute. Drain and run under cold water. Slice the chorizo. 4 Add the sliced chorizo and blanched green beans to the frying pan and mix together thoroughly. Leave to cook for a minute. Spread out evenly. 5 With a fork beat together the eggs very lightly. Season with salt and pepper and pour over the vegetables. Leave to cook for 2-3 minutes. 6 Skin the tomato and dice. Select some salad leaves and fresh herbs, and mix together in a bowl. 7 In a small bowl whisk together the olive oil, vinegar and mustard. Season well and pour over the salad. Sprinkle the diced tomato into the frying pan. 8 Remove the frying pan from the heat and place directly under the preheated grill for one minute until lightly golden. 9 Arrange the dressed salad on the serving plate. Remove the tortilla from the grill, cut into four and serve one wedge. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 110 (61%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 22mg||7 %|
|Sodium 314mg||11 %|
|Potassium 377.1mg||10 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 8.3g|
|Protein 7.5g||11 %|
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Calories per serving: 179
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