Ingredients

200g full-flavour Gruyère AOC
250g Spaghetti
5 eggs
5 tbsp. milk
1 onion
3 capsicums
1 chilli pepper
100g piquant chorizo sausage
2 tbsp. olive oil
Salt

Preparation

In salted water cook the spaghetti al dente,
pour away the water and allow to drain.
Finely grate the Gruyère AOC. Beat together with the eggs and milk and salt to taste.

Finely chop the onion. Slice the capsicums. Remove the seeds from the chilli pepper and finely chop. Cut the chorizo sausage in round slices. Heat the oil in a coated non-stick frying pan. Fry the onion, capsicum, chilli pepper & sausage for 5 minutes.

Pour in the spaghetti and egg mixture. Cover and cook slowly on reduced heat for approx. 10 minutes. With the aid of a plate, turn the tortilla over and allow to cook for another few minutes. Serve warm or cold.

Tip: To facilitate turning the tortilla, halve the mixture and use 2 frying pans.