Cast Iron

Tortilla Española con Chorizo

by:
September 16, 2009
4
1 Ratings
Tortilla Española con Chorizo
  • Serves 4 to 6
Author Notes

I have long loved the tortillas I get at my favorite Spanish tapas restaurants but had trouble making the dish at home until I hit upon this method of poaching the potatoes and onions in oil in the oven beforehand. Now this is something I make almost every week. The chorizo adds a lot of flavor but the dish is almost as good without. For brunch I would cook the potatoes and onions the night before and finish the tortilla in the morning. —JoyManning

What You'll Need
Ingredients
  • 1 medium onion, sliced thin
  • 2 large potatoes, about 1 pound total
  • 4 ounces dried Spanish chorizo, diced small
  • 6 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 6 eggs, beaten
  • 10 grinds black pepper
Directions
  1. Preheat the oven to 400 degrees. Combine the onions, potatoes, chorizo, olive oil and 1/2 teaspoon of the salt in a large oven-proof skillet (cast iron is best). Cover with aluminum foil and bake for 40 minutes, stirring the contents of the pan halfway through cooking. Transfer this mixture to glass bowl and allow to it cool for 30 minutes to an hour.
  2. Add two tablespoons of olive oil to the skillet, and place it over medium heat. Pour the eggs over the potato mixture, and add the remaining 1/4 teaspoon of salt and several grinds of black pepper. When the pan is hot, pour this mixture into the oil and cook undisturbed for 8 to 10 minutes, until you see the edges of the egg setting up.
  3. Fire up the broiler, and transfer the skillet so that it’s situated about 4 inches below the heating element. Broil until golden brown and puffy, about 5 minutes, depending on your broiler. Allow to cool slightly in pan for at least 10 minutes; cut into wedges, and serve hot or at room temperature.
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1 Review

Missskitttin
Missskitttin September 17, 2009
HI! Your eggs look yummilicious..... You really don't need to put them in the oven. This dish is the go to dish of the Spain mother. You have to do it good and you have to do it quick. You sautee everything together in the pan, first onions, 3 minutes, then the potatoes and lastly the other ingredients. Then you throw these in the eggs that you will have in a bowl, pre beat them of course.... And only then you put the tortilla in your heated and oiled skillet.
The magic of the tortilla is to get a runny middle with a golden crust. After 5- 7 minutes overturn your tortilla on a plate and turn it onto the side that has not been cooked so both sides are golden and beautiful.