This picnic-perfect sandwich is inspired by tortilla Española, a Spanish-style omelet filled with potatoes and onion. We stir in chorizo sausage for savory smokiness and make it portable by serving slices on soft kaiser rolls.

Martha Stewart Living, June 2021

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Credit: Nico Schinco

Recipe Summary test

prep:
25 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Stir together mayonnaise, Peppadews, and 2 tablespoons scallions; season with salt and pepper. In a medium nonstick skillet, bring 3 tablespoons oil, potatoes, and 1 cup water to a boil over medium heat; season. Boil, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Add remaining scallions and chorizo. Cook, stirring, until scallions are soft, 1 minute. Whisk eggs in a large heatproof bowl; stir in potato mixture to combine. Season with salt and pepper.

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  • Heat remaining 2 tablespoons oil in clean skillet over medium-high. Add egg mixture; cook, stirring to develop curds, 1 minute. Transfer to oven; bake until just set, 10 to 13 minutes. Let cool 10 minutes. Run a rubber spatula around edges; slide onto a cutting board. Slice and serve on rolls, with mayo mixture and arugula.

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