1 Video | Photo: Spanish Tortilla Recipe
Ingredients
- 1 1/2 pounds russet potatoes, peeled and thinly sliced
- 2 tablespoons olive oil
- 1/2 large sweet onion, thinly sliced
- Kosher salt and freshly cracked black pepper
- 1/4 pound dry Spanish chorizo or salami, sliced
- 2 cloves garlic, minced
- 6 eggs
- 2/3 cup milk
- 3 green onions, chopped
- 1 cup shredded Cheddar
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil over medium heat. Add the potato slices and cook until they are just tender. Drain and reserve.
Meanwhile, in a medium nonstick saute pan, heat the olive oil and add the onions. Season with salt and black pepper, to taste, and cook the onions until they are soft and starting to caramelize, about 5 minutes. Drop in the sliced chorizo and the garlic and cook until the sausage starts to brown. Remove the pan from heat.
In a large bowl, beat the eggs until they are light yellow in color. Stir in the milk, green onions, and Cheddar and combine until incorporated. Adjust the seasonings with salt and black pepper. Add the chorizo mixture and potatoes to the bowl and stir gently. Return the entire mixture back to the saute pan. Put the pan in the oven and bake until the eggs set, about 15 minutes. Remove from the oven and let the tortilla rest in the pan 10 minutes before inverting it. Using a large clean plate as an aid, flip the tortilla over and slide it out onto a large cutting board. Slice the tortilla into wedges and arrange on serving dishes. Serve it warm or at room temperature.
Chef's Note:
If serving this as an appetizer, chill it before slicing into tiny wedges, then reheat the wedges on a baking sheet in the oven. You'll get a cleaner cut that way.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 45 reviews
By Brandi Talmadge
on May 22, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My family and I love this meal with a green salad on the side! I've also served it as an appetizer at neighborhood gatherings and was thoroughly enjoyed by everyone! It's simple & quick to make & filled with a lot of flavor. It's been added to our meal rotation - highly recommend without any alterations to the recipe.
By rocketgrrl
on September 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was okay. I also had to cook it longer -- about 25 minutes. Mine wasnt very golden brown when it came out of the pan, but added some green onions to the top for color. I only gave it three stars because it was bland. It needed some seasonings added to the eggs and potatoes. Perhaps some oregano, or a seasoning blend. We ended up putting some salsa on top and rolling it into warmed tortillas which was very good!
By a1azagent_1652289
Paradise Valley, AZ
on September 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicioius. I made one change and used SOY chorizo from Trader Joes. I am not vegetarian, but have used in recipes before and you can barely tell the difference and fat is much less. Like others mine did not get crispy and some stayed in pan when i flipped. I used a stainless pan like she did on the show and even sprayed it before. Next time I may use a non stick pan. It may have been due to omitting fat in chorizo that it didnt crisp. Still worth making though!!
Read all 45 reviews