Before starting this Spanish Tortilla with Chorizo recipe, make sure you have organised all the necessary ingredients.
Blanch the tomatoes...
... cut them in half, remove the seeds...
... and chop coarsely.
Cut and seed the peppers. Slice them finely. Slice the onions. Sweat the onions and peppers in 4 tablespoons of olive oil.
Add the chopped tomatoes, garlic and bouquet garni. Season with salt and pepper and cook for 20 minutes.
Wash the parsley...
... then chop finely.
Beat the eggs with the parsley.
Add the cooked vegetables (they should have cooled down first).
Combine well. Adjust the seasoning if needed.
Add a few black olives (pits removed) and diced chorizo slices.
Pour the preparation into a non-stick round mould.
Bake at 180°C (gas 4)...
... for 20 to 25 minutes. When cooked, transfer the tortilla onto a serving plate, then cut into cubes. With each wooden pick, prick a black olive and a slice of chorizo, then insert into a tortilla cube.