Tortilla Espanola

Photo by diane l.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup olive oil

  • 6

    eggs, beaten

  • 1-2

    links of good Spanish chorizo, cut into small cubes (I used one because I don't like it too spicy)

  • 1

    large Yukon gold potato, peeled and diced into 3/4" cubes

  • 1

    small onion, diced

  • salt & pepper

Directions

In an 8" heavy skillet, heat olive oil on medium and cook your potatoes and onions for about 12 minutes, covered. Add the chorizo the last minute while the potatoes are cooking. Remove the potatoes, onions and chorizo with a slotted spoon to a bowl and add the 6 beaten eggs to this mixture, salt and pepper. You probably will need to add MORE oil to the skillet. I promise this was not greasy. Pour in the egg mixture and stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally until the edges set and the center is slightly running, about 6 minutes on medium flame.

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