Spanish Tortilla with Chorizo

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.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 683
• Protein: 19 g
• Carbs: 28 g
• Fat: 54 g

Ingredients

• 600 g Potato ( thinly sliced )
• 6 piece Egg ( beaten )
• 100 g Chorizo ( diced )
• 1 piece Onion ( thinly sliced )
• 150 ml Extra virgin olive oil ( for cooking )
• 1 pinch Gray sea salt ( for seasoning )

Instructions

1. Vegetable preparation

   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. Potatoes confit

   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. Cooking the chorizo

   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. Mixing and resting

   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. Searing the tortilla

   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. The final flip

   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.

Chef's tips

• 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.

Storage

Keep for 48 hours in the fridge. It can be eaten cold or warm, but avoid the microwave as it toughens the eggs.