Spanish Omelette With Potatoes, Onion and Chorizo (Tortilla con Chorizo)

 

This recipe is the traditional Spanish tortilla with a touch of chorizo. I usually use the one like a sausage and cut it into small pieces. I never use the one that is pre-sliced and large slices. The rest of the preparation is to mix the chorizo with the tortilla mix and continue normally with the recipe.

How to make tortilla con chorizo

Regarding this recipe, each time I make a Spanish omelette with chorizo I remember the first time I went to Galicia (northwest Spain). Just after landing I was taken for dinner in a tortilla restaurant near Santiago. The atmosphere was fantastic, a place with a large patio where you saw the waiters constantly passing with tortillas. Needless to say that tortilla with chorizo we ordered was delicious.

Spanish Omelette With Potatoes, Onion and Chorizo (Tortilla con Chorizo)

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Serves: 4 Time: 45 m Difficulty: Easy

Ingredients

• 500 g of potatoes, peeled, washed and sliced
• 1 onion, peeled, washed and cut into julienne
• 2 garlic cloves, with the skin and slightly crushed
• 5 medium eggs or 4 large
• Half chorizo, skinned and cut into small pieces
• 500 ml of olive oil or vegetable oil for frying
• Salt

Directions

1. In a skillet, heat the oil over medium heat and when it is hot, add the potatoes, little by little, then the onion and garlic.
2. Fry for about 25 minutes over medium-low heat, stirring occasionally from the bottom, to prevent the potatoes from burning.
3. Drain the onion and potato mix and remove the garlic cloves.
4. In a skillet over medium heat, sauté the chorizo without any oil, just two minutes to allow it to lose a little fat. Remove the fat and reserve.
5. In a large bowl, beat the eggs with a teaspoon of salt, not too busy.
6. Add potatoes and chorizo. Mix well and let stand about 5 minutes.
7. Place a frying pan over medium-high heat and grease it with a little oil and when hot, add the tortilla mix.
8. Brown for three or four minutes. Give a round shape with a spatula.
9. Flip the tortilla with a fairly large and flat plate. Place the plate upside down on the tortilla in the pan, hold the base with one hand, turn the pan without hesitation, firmly holding the plate inside.
10. Finally, slide the tortilla back into the pan and brown for another 3 or 4 minutes on the other side.
11. That’s it. Put on a plate and let cool a few minutes before eating.

Hints, Tips, and Tricks

• You can drain for few minutes the fried potatoes in a stainless steel colander to remove more oil.
• Remove the garlic during cooking if they start to burn.
• If you do not like onion, you can skip it in this recipe.
• If you like spicy, you can use hot chorizo.
• Be careful not to overcook the chorizo when sauteing it, so it does not become too dry.
• Adjust the cooking time depending on whether you like runny eggs or fully cooked.
• You can serve it as an appetizer or as a main dish with a salad.

 

Categories: recipe

Tags: chorizo eggs onion potatoes tortilla