Tortilla Española with Chorizo
Tortilla Espanola with Chorizo is rated
out of
5 by
1.
Prep Time:
5 minutes
Cook Time:
20 minutes
Servings:
6
A favorite Spanish tapa, tortilla española is an egg dish that traditionally includes potatoes. Here, we also add Spanish-style chorizo, which imparts a spicy flavor to the dish.
Ingredients:
- 2 Tbs. plus 2 tsp. olive oil
- 1/2 yellow onion, thinly sliced
- 1 tsp. salt
- 6 oz. precooked chorizo sausage, cut into
1/2-inch pieces - 6 eggs
- Freshly ground pepper, to taste
- 10 oz. Yukon Gold potatoes, boiled until tender
and sliced 1/2 inch thick - 1 red bell pepper, roasted, peeled and thinly
sliced
Directions:
In the deep half of a frittata pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and 1/2 tsp. of the salt, and cook until tender and translucent, about 5 minutes. Add the chorizo and cook for 2 to 3 minutes. Transfer the onion mixture to a plate.
In a bowl, whisk together the eggs, the remaining 1/2 tsp. salt and pepper. Stir in the potatoes, bell pepper and the onion mixture.
In the deep half of the frittata pan over medium-low heat, warm 1 Tbs. of the oil. Add the egg mixture and cook, loosening the edges occasionally with a rubber spatula, for 5 to 6 minutes. Adjust the heat as needed so the underside of the tortilla turns golden but does not brown.
Meanwhile, in the shallow half of the frittata pan over low heat, warm the 2 tsp. oil. Place the shallow pan upside down on top of the deep pan. Holding the pans firmly together, quickly flip the tortilla into the shallow pan. Remove the deep pan. Set the shallow pan over medium-low heat and cook the tortilla, pressing the center lightly with the spatula, until set, 5 to 6 minutes.
Loosen the edges with the spatula and gently slide the tortilla onto a large plate. Let stand for 10 minutes, then cut into slices and serve. Serves 6 to 8.
In a bowl, whisk together the eggs, the remaining 1/2 tsp. salt and pepper. Stir in the potatoes, bell pepper and the onion mixture.
In the deep half of the frittata pan over medium-low heat, warm 1 Tbs. of the oil. Add the egg mixture and cook, loosening the edges occasionally with a rubber spatula, for 5 to 6 minutes. Adjust the heat as needed so the underside of the tortilla turns golden but does not brown.
Meanwhile, in the shallow half of the frittata pan over low heat, warm the 2 tsp. oil. Place the shallow pan upside down on top of the deep pan. Holding the pans firmly together, quickly flip the tortilla into the shallow pan. Remove the deep pan. Set the shallow pan over medium-low heat and cook the tortilla, pressing the center lightly with the spatula, until set, 5 to 6 minutes.
Loosen the edges with the spatula and gently slide the tortilla onto a large plate. Let stand for 10 minutes, then cut into slices and serve. Serves 6 to 8.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
DrJenny1234 from
Delightful Brunch
I love tortilla espanola and ate it every day when I visited Spain. This version is very good. The recipe is easy to prepare and follow. I used a jarred roasted red pepper and this worked fine. No longer eat meat, but soyrizo (soy chorizo) worked great in this recipe. Both my hubby and I would make again.
Date published: 2014-03-12