Spanish Tortilla with Crispy Chorizo
Dreaming of a trip to Spain? Try our simple take a Spanish tortilla made with slow cooked potatoes and onions—no flipping required. Serve it with a side of spicy, garlicky chorizo, a glass of chilled Cava (or 3!), and pretend you’re in Madrid.
Servings:
6
Total Time:
65m
Prep Time:
10m
Cooking Time:
35m
Ingredients
- For the tortilla
- 1 1/2 pounds Yukon Gold potatoes, peeled and sliced thin
- 1 medium onion, thinly sliced
- 1 cup olive oil
- Salt and freshly ground black pepper to taste
- 8 large eggs
- For the chorizo
- 4 chorizo sausages, sliced into thin rounds
- 2 to 3 garlic cloves, sliced
- 2 tablespoons finely chopped fresh parsley
Preparation Instructions
- Cook the potatoes—Heat oil in a medium nonstick, ovenproof ceramic non-stick skillet over medium heat for 5 minutes. Drop in a slice of potato and when oil starts bubbling add in the rest of the potatoes, along with the onions and a generous sprinkling of salt and pepper. Reduce heat to medium-low and cook, turning frequently, until potatoes are fork tender but not browned—about 20 minutes or so. Err on the side of undercooking to avoid mushy potatoes.
- Start the tortilla—When potatoes are almost done, beat eggs in a large bowl with a pinch of salt and some freshly ground pepper. Use a slotted spoon to transfer potatoes and onions into a large heatproof bowl. Save oil from ceramic non-stick skillet, then wipe out ceramic non-stick skillet. Add eggs to potatoes and stir very gently to combine—try not to break potatoes.
- Cook the tortilla—Heat 2 tablespoons of the reserved oil in ceramic non-stick skillet over medium-high and add egg/potato mixture. Stir very gently until eggs begin to set, about 2 minutes. Reduce heat to medium-low and spread mixture in an even layer. Preheat broiler to high.
- Finish the tortilla—Continue cooking, giving the pan a good shake every couple of minutes to prevent sticking. When eggs are almost cooked through, about 10 minutes, transfer ceramic non-stick skillet to oven. Broil until top of tortilla is beautifully browned, about 2 minutes. Remove ceramic non-stick skillet from oven and invert onto a plate. Use caution (and oven mitts!) to avoid burns. Allow tortilla to sit at room temperature for at least 20 minutes. Serve warm, room temperature, or cold.
- Meanwhile, cook the chorizo—When tortilla has been out of the oven for about 10 minutes, start the chorizo. Add chorizo slices to a large nonstick ceramic non-stick skillet over medium-high heat. Pan fry, stirring frequently until crisp, about 5 minutes. Transfer to a plate lined with paper towel to drain. Drain all but 1 tablespoon fat from ceramic non-stick skillet and return to medium-high heat. Add chorizo, garlic, and parsley and cook until heated through.
Think Thin!
A mandoline makes quick work of thinly slicing potatoes, but if using a chef’s knife, just slice them as thinly (and consistently) as you can.
