Traditional Spanish Tortilla doesn’t have chorizo, and some would argue it shouldn’t have onions either. We have always preferred it with both, but feel free to eliminate either or both.
Flipping the tortilla tends to be a little stressful, but do not worry. Even if it sticks or falls apart, you can almost always just flip and extra time or two to force it back into shape. And even the ugly ones taste delicious.
Tortilla Española
Ingredients
- 4 Large Yukon gold potatoes
- 1 Large onion
- 1 1/2 cup Olive oil
- 2 small chorizo, cut in chunks optional
- 6-8 eggs
Instructions
- Peel potatoes and slice into 1/4 slices.
- Slice onions about the same thickness.
- In a large skillet, heat olive oil on medium-low heat.
- Add potatoes and onions to the skillet. Ensure there is anough oil to cover. You may need to work in batches. Turn frequently to cook evenly. You do not want to brown, just cook through until tender.
- Place a strainer over a (not plastic!) mixing bowl, and gently pour the whole pan into the strainer. Let stand a minute to drain, then reserve the oil in a measuring cup and put the potato mixture in the bowl.
- Beat the eggs and add to the bowl with potato mixture and mix gently. Let sit ten minutes.
- After ten minutes, turn the potatoes and if the mixture looks a little dry, beat another egg or two and add to the bowl.
- While the egg and potato mixture is sitting, sauté chorizo in a separate dry pan until it releases some of its grease. Use a slotted spoon to remove the chorizo from the oil. Add chorizo to egg mixture just before cooking and stir gently.
- In an 8-inch skillet, add about a teaspoon of the reserved olive oil and tilt to coat the whole pan. Add a little more if needed. Heat on medium.
- Test heat of the pan with a drop of egg mixture to ensure it sizzles. When ready, add mixture to fill pan 2/3 deep. (You will have enough to make 2 or 3 tortillas).
- Do not stir. Run a silicone spatula around the outside to separate from the edge and tilt to let some of the raw egg in.
- When the egg is set, use the spatula to loosen the tortilla from the sides and bottom. Use a plate or pot lid to flip the tortilla, add another teaspoon of oil to the pan, and slide the tortilla quickly back into the pan.
- Cook on the reverse side until it browns a little and fully releases from the pan. You can flip it one or two more times (no more oil is needed) to get the shape and color just right.
- Flip onto clean plate. Decorate with roasted red pepper or chopped parsley if you like.