Chorizo & tomato salad

Pork · Spanish

🔗 View original recipe ↗

← Camp Kitchen

Ingredients

Beef tomatoes3

Red Onions1/2

ThymeSprigs of fresh

Sherry vinegar1 tablespoon

Extra Virgin Olive Oil2 tblsp

Chorizo100g

Method 0/4 steps

step 1

Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.

step 2

In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

00:00:00

▶ Watch it Original source

🚐 Making this work in a van

Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.

Chorizo & tomato salad

Ingredients

Method 0/4 steps ↺ Clear

🚐 Making this work in a van

Method 0/4 steps