Tortilla with Chorizo
The Spanish Omelette, or Tortilla, is a staple of almost all regions in Spain. It´s a little tricky to get it right the first time without toasting it too much, but with a few run throughs, it´s easy enough to get the hang of.
This recipe serves 6 and takes 30 minutes approximately to prepare.
You will need:
• 5 tbsp olive oil
• 6 oz of thin sliced spanish sausage (chorizo preferably)
• 1 ½ lb potatoes, thinly cut
• 2 yellow onions, halved and thinly cut
• 4 extra large eggs
In an 8-10” pan, heat 1 tbsp of the oil and fry the sausage until cooked through and browned. Place on paper towel to dry.
Add another 2 tbsp of oil to the pan and fry the potatoes and onions until cooked and slightly browned (the pan will be pretty full). It will take about 20 minutes, turn them every so often.
In a large mixing bowl, beat the eggs, add in salt and pepper to taste, and the sausage.
Without breaking up the potato mix, add it carefully to the bowl of egg.
Rinse the pan and then add the rest of the olive oil. Then add the entire mix from the bowl slowly over low heat. Wait for the eggs to set. Then turn with a spatula so the tortilla does not stick to the pan.
Once the base of the omelette has set, turn gently. Continue until it cooks through.
You can, if you have a grill/broiler, also set it to high and put the tortilla underneath of it, protecting your pan handle with foil. This can be slightly easier, as turning the tortilla sometimes makes it fall apart.