Kategorie

Chorizo tortilla

Name: Chorizo tortilla
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 600 g waxy potatoes; 6 eggs; 1 medium onion; 100 g cooking chorizo; 120 ml olive oil; 3/4 tsp salt

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Preparation

Peel the potatoes and slice them 3 mm thick. Halve and finely slice the onion; cut the chorizo into thin rounds.
Warm the oil in a 24-cm frying pan over medium heat. Add potatoes and onion and cook gently for 15–18 minutes, turning carefully, until tender but not deeply browned.
Add the chorizo for the final 3 minutes. Drain everything in a sieve and reserve 2 tablespoons of the oil.
Briefly whisk eggs and salt in a large bowl. Fold in the potato mixture and leave for 5 minutes.
Return 2 tablespoons reserved oil to the pan. Add the mixture, level it, cover and cook over low heat for 4–5 minutes until the edge is set.
Place a large flat plate over the pan, turn the tortilla carefully, then slide it back into the pan. Cook 3–4 minutes more. Rest 5 minutes; serve warm or at room temperature.