Spanish Tortilla

Spanish Tortilla
Spanish Tortilla

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    T olive oil

  • 1

    lb. Idaho potatoes (peeled and cut into 1-inch pieces)

  • 1/2

    cup yellow onion (peeled and diced into 1/4-inch pieces)

  • 1/4

    cup chorizo (finely diced into 1/4-inch pieces)

  • 1/2

    tsp kosher salt

  • 1/2

    tsp fresh ground pepper

  • 4

    eggs (beaten)

Directions

1.) Heat olive oil in a 9-or 10-inch skillet over medium heat. Reduce heat to low and add potatoes; cook for 5 minutes. Turn potatoes with a spatula. Cover and cook until tender and soft, without browning, turning occasionally, about 10 minutes. 2.) Stir in onion and chorizo and cook until onion softens, about 4 minutes. Stir in salt and pepper. 3.) Pour eggs evenly over potatoes. Shake the pan, cover and cook until eggs begin to set, 4 to 5 mintues. 4.) Using pot holders, carefully invert tortilla onto a plate. Slide tortilla back into skillet and cook until eggs are set on the bottom, about 2 minutes. 5.) Remove from heat and transfer to a plate. Serve warm, room temperature or cold.

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