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Best Spanish Potato Omelette Recipe with Chorizo for Tortilla de Patatas con Chorizo. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Best Spanish Potato Omelette Recipe with Chorizo for Tortilla de Patatas con Chorizo

Our Spanish omelette recipe with chorizo makes Spain’s traditional potato omelette known as tortilla española or tortilla de patatas, only with a little spicy Spanish chorizo added to the classic Spanish potato omelette recipe of eggs, potatoes and onions, so it’s a tortilla de patatas con chorizo. It’s so delicious and so perfect for holiday entertaining.

Our Spanish omelette recipe with chorizo will make you a traditional Spanish omelette with potatoes or tortilla de patatas that is so quintessentially Spanish it’s called tortilla española or Spanish potato omelette.

Because in Spain, a tortilla is a potato omelette, unlike Mexico where a tortilla is a thin unleavened flatbread made from corn or wheat flour. An egg omelette without potato in Spain is tortilla francesa or French omelette. 

Terence has added spicy chorizo sausage to this classic Spanish omelette recipe so what you have is a tortilla española con chorizo or tortilla de patatas con chorizo, or you could simply call it a chorizo tortilla.

Language lesson out of the way, now you know how to order one when you’re next in Spain, let’s tell you how to make this Spanish omelette recipe with chorizo, as it’s a fantastic dish for Christmas breakfast or Christmas brunch or lunch or any casual meals you’re making over the holidays.

If you didn’t browse our home page before landing here, we’ve been publishing Christmas recipe collections over the last week, including our best Christmas cocktail recipes, best dip recipes for crackers and crudités for festive parties, best Christmas starters, best Christmas salads, and best desserts for Christmas. We’ll add more recipes and recipe compilations between now and Christmas.

This Spanish omelette recipe with chorizo is this week’s edition of our Weekend Eggs recipe series of breakfast dishes from around the world, which we launched with Grantourismo way back in 2010 and re-booted this year. We usually publish Weekend Eggs dishes on a Friday, but as that’s Christmas Eve we thought we’d share it earlier.

If you’re a regular reader and enjoy the series, you might also be interested in our round-up of the top 21 Weekend Eggs recipes of 2021, which are the breakfast eggs dishes from the series that our readers searched for, visited and hopefully cooked this year.

If you haven’t dropped by in a while, Weekend Eggs recipes we’ve published in our revived breakfast eggs series include a Javanese egg curry, Padang style eggs from Sumatra, the Chinese-American egg foo young with gravy, the original Cantonese-style egg foo young from southern China, a breakfast burritoa classic Mexican huevos rancheros, a Mexican migas recipe with a twist for a ‘Migas tortilla’, fried eggs breakfast taco with chorizo, crunchy potatoes and spicy chorizo oil, and scrambled eggs breakfast taco recipe with avocado and chorizo.

We’ve also posted eggs recipes for Basque fried eggs with chorizo and potatoes, Mexico City-inspired chorizo eggs, a Thai fried egg salad, pesto scrambled eggs, a Japanese rolled omelette, scrambled eggs with sauteed mushrooms, soft scrambled eggs with Chinese pork, Indian egg bhurji, Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s take on ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.

Now, before we tell you more about this Spanish omelette recipe with chorizo, we have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including food-themed reusable cloth face masks designed with my images.

Another option is to support our epic Cambodian cuisine history and cookbook on Patreon; or buy us a coffee, although we’ll probably use our coffee money to buy cooking ingredients for recipe testing; or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. Now let’s tell you about this Spanish omelette recipe with chorizo.

Spanish Omelette Recipe with Chorizo for Tortilla de Patatas con Chorizo

While Terence is a master at flipping tortillas and a perfectionist when it comes to laying potato slices, we’ve both been making the classic Spanish potato omelette recipe in one form or another for well over 30 years, since we first fell in love with the potato tortilla at the Spanish restaurants and tapas bars in the Spanish quarter in Sydney.

The Spanish quarter developed in the late 1950s and 1960s in the block around Liverpool Street, Sydney, after a handful of immigrant families from Galicia in Spain opened specialist delis selling Spanish products such as tinned fish, stuffed olives, chorizo sausage, Manchego cheese, and Spanish olive oil.

After the Spanish Club opened in the Sixties, the quarter became a lively hub for the Spanish speaking community, not only from Spain, but from Latin America. Old-timers met to discuss politics over authentic traditional food and the younger generation came for Spanish language lessons and salsa and flamenco dance classes.

Delis evolved into restaurants, one of the most beloved was Capitan Torres, owned by Manuel Villarino and Ramon Requeiro. Ramon ran the wood-panelled deli, the source of Sydney’s finest Spanish products, while Manuel could be found at the bar in the restaurant, dishing out plates of jamon and baskets of crusty bread and pouring glasses of sherry and sangria.

In the late 1980s and 1990s Terence and I developed an occasional Thursday night ritual of seeing a movie around the corner at one of the George Street cinemas, then going to graze on plates of tapas at Capitain Torres or our other favourite, Casa Asturiana.

Casa Asturiana was the most atmospheric of all the restaurants, with an interior typical of old-school restaurants in Spain: heavy rustic furniture, decorative wagon wheels, chandeliers, and surrealist art on the white stucco walls. And the food was all fantastic: the boquerones, the tortilla, chorizo en vino, sizzling gambas in garlic infused olive oil, ensalada rusa, and paella, and the patatas bravas and albondigas in a rich spicy tomato sauce as good as the best in Spain.

Best Spanish Potato Omelette Recipe with Chorizo for Tortilla de Patatas con Chorizo. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

After we started studying Spanish, we’d go for tapas after class, and our Spanish class would go for group meals at the end of our course. On Friday or Saturday nights we’d return with friends for boisterous meals at Don Quixote or and head down the road to a dimly-lit bar famous for its late-night flamenco performances, which were as passionate and as exuberant as any we would see in Madrid or Jerez years later.  

Sadly, Casa Asturiana is the sole survivor and the Spanish quarter is no more, subsumed by Chinese developments and an ever-encroaching Chinatown. The atmospheric restaurants, tapas bars and flamenco clubs that were a little bit of old Spain in the heart of Sydney have been replaced with soulless neon-lit eateries and shops.

Fortunately, we still have treasured memories of the vibrant community that sparked our love for Spain and Spanish food and culture, and we can step back in time when we cook dishes such as this Spanish potato omelette recipe with chorizo, which Terence will tell you all about now.

Tips to Making this Spanish Potato Omelette Recipe with Chorizo for Tortilla de Patatas con Chorizo

I have a few important tips to making this Spanish omelette recipe with chorizo. One of the key elements of this Spanish tortilla is the chorizo oil. The fatty oil that comes out of the chorizo when you cook it, flavours the onions, the potatoes and the eggs.

Do not substitute cured chorizo which is more like a firm salami as it won’t release the same amount of fat and the pieces go very firm when cooked. This kind of chorizo is not meant to be cooked.

The 23cm (9-inch) skillet is another key element to making our Spanish omelette recipe with chorizo. It’s wide enough to cook your ingredients in – in batches – but it’s also the perfect size to get a thick tortilla when you’re finished.

I’ve had quite a few tortillas stick to the pan when flipping so I’ve ended up just using non-stick pans when making tortillas – and most egg dishes.

I have the 23cm (9-inch) non-stick skillet, a deep 20cm (8-inch) non-stick skillet and a very cute 12cm (4 ¾ inch) non-stick single egg skillet.

These only get used for eggs and only ever see a silicone spatula so they won’t get scratched. I take my eggs seriously!

Now the silicone spatula I use for this isn’t my go-to industrial large red handled and white tipped one used by professional chefs. I purchased a smaller, more flexible one specifically for getting under dishes setting in a pan, such as tortillas and frittatas.

Best Spanish Potato Omelette Recipe with Chorizo for Tortilla de Patatas con Chorizo. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

The spatula is flexible enough so that I can almost get to the centre of the tortilla and run it around to check if there’s any sticking. This is very important when you reach that daunting stage when you have to flip the tortilla over onto a plate.

After making a couple of tortillas you will get the confidence of a line cook when doing this. Firstly, make sure the tortilla is not stuck anywhere in the pan using the spatula. Have a plate that ideally is slightly larger than the skillet, preferably with a ridge or a lip that lets you secure the plate firmly onto the skillet.

Give the skillet a couple of taps on a cutting board for good luck then flip it onto the plate confidently over the cutting board. Confidence is important as I’m pretty sure tortillas can smell fear.

If you’re not brave enough to flip the tortilla, don’t panic, you can finish the top off under a grill element, but now you’ve cheated and should feel a little ashamed. It will still taste delicious but remember that tens of thousands of tortillas are flipped every day across Spain.

Spanish Omelette Recipe with Chorizo for Tortilla de Patatas con Chorizo

Best Spanish Potato Omelette Recipe with Chorizo for Tortilla de Patatas con Chorizo. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Best Spanish Potato Omelette Recipe with Chorizo for Tortilla de Patatas con Chorizo

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This Spanish omelette recipe with chorizo makes Spain’s traditional potato omelette known as tortilla Española or tortilla de patatas, only with a little spicy Spanish chorizo added to the classic Spanish potato omelette recipe of eggs, potatoes and onions, so it’s a tortilla de patatas con chorizo. And it’s so delicious and so perfect for holiday entertaining.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Tapas
Cuisine: Spanish
Servings: 8 Servings
Calories: 334kcal
Author: Terence Carter

Ingredients

  • 1 cup olive oil
  • 100 g Fresh chorizo skin removed and sliced thinly
  • 500 g potatoes peeled and cut into slices about 2mm thick and dried on kitchen towels
  • 250 g brown onions sliced into thin half-moons
  • 8 eggs large
  • salt and pepper to taste

Instructions

  • Pour a little dash of the olive oil into your 23cm (9-inch) skillet over low-medium heat. Add the chorizo prices and cook until the oil starts to pool out of the pieces.
  • Strain the chorizo and put the oil back in the pan. Add a little more oil and add half of the onion pieces. Cook them until they are translucent. Remove and cook the next batch.
  • When this is done, pour the rest of the olive oil into the skillet, heat to medium, and place some potato slices in the pan, but do not let them overlap as they’ll stick together and not cook evenly. You’ll probably need to do these in two or three batches.
  • The potatoes are ready when they start to break apart a little when handled. Take them out of the pan and put them onto absorbent kitchen paper.
  • Break the eggs into a large bowl and beat lightly, then place the potatoes and onion into the mix, covering them with the egg mixture. Leave for 15 minutes.
  • Place the mix in the skillet over low heat, making sure all the pieces of onion and potato are covered as much as possible.
  • After 15-20 minutes check the bottom of the tortilla for doneness. If it’s done, it should be a golden colour and the top of the tortilla should be reasonably firm but still ‘wobble’ a little.
  • Place a plate that fits the skillet over the top of the skillet and invert. The tortilla can now be carefully slid back into the skillet to cook the other side for around 5 minutes.
  • You’re done! Rest it a little as tortilla is usually served warm, not hot.

Nutrition

Calories: 334kcal | Carbohydrates: 3g | Protein: 7g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 248mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg

Please do let us know in the comments below if you make our Spanish omelette recipe with chorizo as we’d love to know how it turns out for you.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. George Alex says

    December 30, 2021 at 9:56 am

    The chorizo really makes this. I always found that a tortilla needs heaps (perhaps too much) salt to taste good. The chorizo just comes through in every bite.
    I have access to really good fresh chorizo which makes a difference. Also, I know using the ‘ready to eat’ chorizo does not break down like the soft ones and actually goes harder and does not give off oil like the fresh one.
    Made a big one for the family and it was gone in an hour!5 stars

  2. Terence Carter says

    December 30, 2021 at 11:01 am

    Greetings George,
    Yes, fresh chorizo is the best for this and when you cook the onions and potatoes in it it’s a flavour bomb!
    Thanks for your comment.
    Cheers,
    T

  3. Jony M says

    October 14, 2022 at 6:32 pm

    Like George, I also used the best fresh chorizo I could find. It was the Mexican-style one which is meant to be broken up. This worked really well – so I’m going to replicate your tapas-style feast when we have friends over this weekend!5 stars

  4. Lara Dunston says

    October 14, 2022 at 7:04 pm

    Thanks, Jony! That’s what we love to hear :)

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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
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The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

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The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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