Tortilla Espanola with Chorizo

Name: Tortilla Espanola with Chorizo
Ingredients: 0.5 cup extra-virgin olive oil, plus more for skillet if needed; 1.25 pounds Yukon Gold potatoes (about 3 large), peeled and cut into ¾-inch cubes; 0.25 medium onion, diced (¼ cup); Coarse salt and freshly ground pepper; 6 ounces dried chorizo, cut into ¼-inch dice; 6 large eggs, beaten

3.5

(75)

1 Review

By

Martha Stewart Editors

Updated on March 13, 2020

Servings:

8

Diced chorizo contributes a spicy note to tortilla espanola, a classic Spanish egg dish with potatoes and onion often served warm as an appetizer.

Ingredients

½ cup extra-virgin olive oil, plus more for skillet if needed
1 ¼ pounds Yukon Gold potatoes (about 3 large), peeled and cut into ¾-inch cubes
¼ medium onion, diced (¼ cup)
Coarse salt and freshly ground pepper
6 ounces dried chorizo, cut into ¼-inch dice
6 large eggs, beaten

Directions

Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.
Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.
Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.