Spanish Tortilla

Recipe courtesy The Cookworks

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Rated 3 stars out of 5
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  • Read 5 Reviews
Total Time:
1 hr 0 min
Prep
25 min
Cook
35 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 2 1/2 cups sliced Yukon gold potatoes
  • 1 tablespoon kosher salt, plus 1 teaspoon
  • 1 tablespoon olive oil
  • 1 cup red onion, sliced 1/8-inch
  • 1 cup chopped chorizo sausage
  • 8 eggs
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons vegetable oil
  • Picante Tomato Sauce, recipe follows
  • Special equipment: 10-inch oven-proof skillet
  • Preheat the oven to 350 degrees F.

Directions

In a medium sized pot place potatoes and 1 tablespoon salt and cover with cold water. Boil for 1 minute, remove from the heat and let stand for 5 minutes before draining, this cooks the potatoes gently without breaking.

In a large skillet over medium heat, heat the olive oil and saute the red onions and chorizo sausage until the onions are tender and lighty colored.

Whisk together the eggs, fresh thyme, remaining 1 teaspoon salt, and pepper. Toss the egg mixture with the potatoes, onions, and chorizo.

In a 10-inch oven proof skillet heat the vegetable oil over high heat until it just begins to smoke. Pour the egg mixture into the skillet and gently shake to evenly distribute the filling. Bake for 25 to 30 minutes or until the eggs have set. Invert the tortilla onto a plate and cut into thick wedges to serve. Serve with the Picante Tomato Sauce.

Picante Tomato Sauce:

1/4 cup white wine vinegar

2 tablespoons brown sugar

2 teaspoons kosher salt

1 tablespoon minced ginger

1 tablespoon minced garlic

1 teaspoon yellow mustard seeds

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1 teaspoon cayenne pepper

1/2 teaspoon curry paste

Pinch saffron

1/4 cup olive oil

4 cups chopped Roma tomatoes

1 1/2 cups tomato juice, fresh or bottled

Combine the white wine vinegar, brown sugar, and kosher salt in a stainless steel pot. Boil for 2 minutes and then remove from the heat.

In a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste, and saffron. In a medium pot heat the olive oil just until it begins to smoke. Add the spices to the pot, carefully, as the oil may spit. Simmer for 2 minutes. Stir in the vinegar mixture, tomatoes, and tomato juice. Simmer for 20 minutes.

Yield: 3 cups

Preparation Time: 10 minutes

Cooking Time: 30 minutes

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Newest Ratings and Reviews

Read all 5 reviews

  • on July 19, 2009

    Flag

    I am Spanish. Not an "authentic" spanish tortilla recipe, but not bad either for eggs and tortila recipe.

    people found this review Helpful.
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  • on December 30, 2008

    Flag

    i've had tortilla made by spanish people the way they make it in their own homes, presented to me as a classic spanish dish. first of all it is made only with potatoes and onions, which are fried, and eggs, and second, everything is fried (in batches, to make it 1.5 to 2 in. thick in a pan on both sides, and not baked.

    people found this review Helpful.
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  • on November 09, 2006

    Flag

    Delicious and easy to make!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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