Tortilla Espanola With Chorizo Recipes

TORTILLA ESPANOLA (SPANISH TORTILLA)

Steps:

• Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
• Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
• Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
• Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
• Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

TORTILLA ESPAñOLA WITH CHORIZO

Steps:

• In 12-inch ovenproof nonstick skillet, heat oil over medium heat. Cook potatoes, bell pepper and onion in oil 15 minutes, stirring occasionally, until very tender but not brown. Remove from heat.
• In large bowl, beat eggs, salt and pepper with wire whisk until well blended. Stir in chorizo.
• Set oven control to broil. Pour egg mixture into skillet, spreading evenly over potato mixture. Cook 5 minutes, without stirring, until bottom and edges are set.
• Transfer skillet to oven; broil with top about 8 inches from heat 5 minutes or until top is just set. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet. Let stand 10 minutes before serving. Cut into 2-inch squares.

AUTHENTIC TORTILLA ESPANOLA CON CHORIZO

Steps:

• Lightly beat the eggs, season with a generous sprinkle of salt, and set aside.
• In a large skillet heat the olive oil over medium-low heat. Add the onions and garlic and gently cook until translucent, about 15 minutes. Add the potatoes and continue to cook for about 20 minutes, or until potatoes have completely fallen apart. Take care to keep the heat low enough that the potatoes and onions don't take on any color.
• Drain the onions & potatoes through a colander, reserving enough olive oil for cooking the tortilla.
• Season the potato and onion mixture with salt and mix with the beaten eggs; it should be roughly equal parts potatoes and eggs as you want the mixture to be just barely held together with the eggs.
• Heat a 10" nonstick skillet over medium-low heat and add 1 tablespoon of the cooking oil from the potatoes and onions. Pour the potato and egg mixture into the pan and leave it alone for 2 minutes until the bottom starts to set up. Gently shake the pan to release the eggs from the edge to make sure they're not sticking at all. Cook for 5 minutes or so until the bottom is set but the top is very wet.
• Place a large, flat plate on top of the skillet, hold it tightly, and in one quick motion flip over the pan and the tortilla.
• Wipe out the pan with a paper towel and return it to the heat. Add another tablespoon of the cooking oil and carefully slip the tortilla back into the pan. Using a rubber spatula, carefully tuck the edges of the tortilla into the pan and cook for another 3 minutes. Flip one or two more times to get a rounded edge. (OK I skipped that part)

TORTILLA WITH CHORIZO

Steps:

• Preheat oven to 450 degrees F.
• Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper.
• In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet.
• When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top.
• Remove from oven. Cut into wedges. Serve warm or at room temperature.

TORTILLA ESPANOLA WITH CHORIZO

Steps:

• Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.
• Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.
• Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.

CHORIZO, POTATO AND PARSLEY TORTILLA

Steps:

• Heat a pan of boiling salted water and cook the potatoes until just tender. Drain well. Heat a tbsp of olive oil in a small non-stick frying pan and cook the onion until softened. Add the chorizo and cook for a few minutes then stir in the parsley.
• Beat the eggs in a large bowl and season really well. Tip the potatoes, onion and chorizo into the bowl then mix and stir.
• Wipe out the frying pan then add a tbsp more oil and heat again. Tip in the egg mix and leave over a medium heat until the bottom is browned and the top is set. Flip the tortilla onto a plate then slide the uncooked side down back into the pan. Cook for another 5 minutes until the bottom is set.