Maya Bay recipe - Apero & tortilla

Maya Bay recipe - Apero & tortilla


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I remember eating this very often when I was a child. This recipe is easy to make, but before we start and now we’re adults, let's make a drink to go with it.


Tinto de Verano

In a large wine glass

  • 8cl red wine
  • 8cl lemonade 
  • 2 cl red vermouth
  • Lemon zest and orange slice



  • 5 medium potatoes
  • 12 eggs
  • 2 onions
  • 1/2 chorizo
  • 1/2 glass of whole milk
  • Olive oil
  • 3 sprigs of Parsley
  • Salt & Pepper


Peel and wash the potatoes. Slice them - about 3mm thick.

Heat a little olive oil in a frying pan. Fry them until they are golden brown (on a high heat).

Meanwhile, thinly slice the onion and do the same with the chorizo. Beat the eggs, add the chives and season with salt and pepper – leave on the side.

Add the onions and chorizo to the potatoes and sauté for 2-5 minutes.

Pour the egg mix over the potatoes making sure there is an even distribution of all ingredients.

Cook for about 10 minutes over a low heat until the middle is only slightly shaky, then turn over and cook for about 2 minutes.


Enjoy and take good care of yourself...Viva España


Bon Appétit