Tortilla Espanola or Spanish Tortilla
- 1 cup olive oil
- 2 pounds russet potatoes
- 1 large onion, chopped
- 1 link Aurelia’s chorizo, diced
- 6 large eggs, lightly beaten
- Coarse salt and pepper to taste
The best frying pan for this recipe is a 10 inch non-stick skillet with sloping sides. This will enable you to flip the tortilla with ease.
Peel potatoes and cut into cubes. Heat the oil in a large non-stick skillet over moderate heat. Add potatoes and onion. Cook over medium heat turning frequently, for about 15-20 minutes. Do not brown! Add chorizo, heat for 2 minutes. Drain, reserving 5 tablespoons of oil. Set aside.
In a medium bowl, beat eggs and 1 teaspoon salt until light and fluffy. Carefully fold in cooked potatoes/onions.
Add the 3 tablespoons of the reserved oil back to the skillet. Heat the oil in the skillet over moderately high heat until very hot but not smoking (it must be hot or the eggs will stick); add the potato and egg mixture, spreading the potatoes evenly around the pan. Reduce the heat to low, and shake the pan often, run a spatula around the side and bottom to make sure the omelet is not sticking. After approximately 8 to 10 minutes, when the omelet is cooked 3/4 of the way through (top is no longer liquid) and the bottom is beginning to brown, place a large plate over the pan and invert the omelet onto the plate.
Add 2 additional tablespoons of the reserved oil to the hot skillet. Gently slide the omelet (cooked side up) back into the skillet, and cook for approximately 5 minutes or until cooked through and the underside is moderately browned. Remove from heat, transfer omelet to a large plate (omelet will slide out of the skillet onto the plate), and let come to room temperature.
Cut into thin wedges or small 1 1/2-inch squares that can be picked up with toothpicks.
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