Spanish Tortilla with Chorizo
Ingredients
- 600 gPotato (thinly sliced)
- 6 pcEgg (beaten)
- 100 gChorizo (diced)
- 1 pcOnion (thinly sliced)
- 150 mlExtra virgin olive oil (for cooking)
- 1 pinchGray sea salt (for seasoning)
Method
Tender potatoes and onions slow-cooked in a thick, juicy omelette. The chorizo releases its red oil and smoky notes, infusing the potatoes with deep flavor.
- 1
Peel the potatoes and slice them into 3 mm thick rounds. Thinly slice the onion. Do not wash the sliced potatoes; the starch will help bind the tortilla.
- 2
Heat the olive oil in a non-stick pan. Add the potatoes and onion. They should cook gently without browning. When a knife tip slides in without resistance, they are ready.
- 3
Add the diced chorizo to the pan. Let it sweat for 2 minutes to release its red oil and aroma. Drain everything in a colander, reserving a bit of the cooking oil.
- 4
Beat the eggs in a large bowl with salt. Pour the hot potato-chorizo mixture over the eggs. Let sit for 10 minutes so the potatoes soak up the egg.
- 5
Heat a pan with some reserved oil. Pour in the mixture. Stir slightly in the center, then smooth the edges. When the edges are set but the center is still wobbly, prepare to flip.
- 6
Place a large plate over the pan and flip with a quick motion. Slide the tortilla back into the pan to cook the other side for 2 minutes. It should be golden outside and soft inside.
Frequently asked questions
How do you get this dish right?
- The secret is letting the hot mixture rest in the eggs before final cooking: this creates the creamy texture.
- Use a plate wider than your pan to prevent egg juice from leaking during the flip.
How long does this dish keep?
Keep for 48 hours in the fridge. It can be eaten cold or warm, but avoid the microwave as it toughens the eggs.
