Spanish Tortilla with Chorizo
Makes 4 to 6 servings or 8 to 10 tapas
- 2 large baking potatoes, peeled, uniformly diced
- 1/2 medium onion, finely chopped
- 3 eggs, beaten
- 1/3 cup chorizo sausage, chopped
- 3/4 - 1 cup vegetable or regular olive oil
- 1 teaspoon salt
Step 1: in a small non-stick saute pan, heat oil on high. Oil should fill about 1/3 of the pan.
Step 2: Add potatoes gently and spread evenly so most of the potato is submerged.
Step 3: Add salt and cook 5 to 7 minutes, regularly and gently stirring potatoes to prevent burning.
Step 4: Once potatoes begin to soften, make a small hole in the center and add onions and chorizo. Mix and continue to cook another 3 minutes.
Step 5: Reduce heat to medium. Remove potatoes, onions, and chorizo from pan with slotted spoon. Carefully discard oil and wipe pan with paper towel.
Step 6: Rub a large dinner plate with that oil-soaked paper towel (step 5) and set aside.
Step 7: Quickly pour eggs over potatoes, stir gently and pour back into pan. Quickly flatten mixture with a fork and shape edges with a spatula. Allow mixture to set 3 minutes.
Step 8: Carefully place the oiled dinner plate over top of pan and with one quick movement turn pan over. Immediately slide tortilla back into pan and shape edges.
Step 9: To prevent contamination with raw eggs, oil a new dinner plate and repeat 5 to 6 times every 1 to 2 minutes. Allow to rest 5 to 10 minutes before slicing.
Step 10: Slice into pie wedges or cut into cubes and serve on toothpicks as passed tapas.