Spanish Tortilla

Name: Spanish Tortilla
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 Tortillas, 6 serving(s)
Ingredients: 4 tablespoons olive oil; 1 lb idaho potato, peeled and cut into 1-inch pieces; 1/2 cup yellow onion, peeled and diced into 1/4-inch pieces; 1/4 cup chorizo sausage, finely diced into 1/4-inch pieces; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh ground pepper; 4 eggs, beaten

Submitted by mkorte33

"This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today. Recipe by Michelle Bernstein from Oprah magazine."

Download

Ready In:: 35mins
Ingredients:: 7
Yields:: 6 Tortillas
Serves:: 6

ingredients

4 tablespoons olive oil
1 lb idaho potato, peeled and cut into 1-inch pieces
¹⁄₂ cup yellow onion, peeled and diced into 1/4-inch pieces
¹⁄₄ cup chorizo sausage, finely diced into 1/4-inch pieces
¹⁄₂ teaspoon kosher salt
¹⁄₂ teaspoon fresh ground pepper
4 eggs, beaten

directions

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.
Stir in onion and chorizo and cook until onion softens, about 4 minutes. Stir in salt and pepper.
Pour eggs evenly over potatoes. Shake the pan, cover, and cook until eggs begin to set, 4 to 5 minutes.
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.
Remove from heat, and transfer to a plate. Serve warm, room temperature, or cold.