There are hundreds of recipes for Spanish tortilla, that delightful tapa served in so many restaurants. Personally, I find the traditional mixture of potatoes, onions, and eggs is far too bland. Incorporating a little chorizo adds flavor and spice to the traditional Spanish tortilla.
This recipe follows Mark Bittman‘s recipe for Spanish Tortilla that was recently published in the New York Times. I have added chorizo (Goya is very close to the chorizo I ate in Spain). Also, I recommend cooking the potato/egg mixture a bit longer than recommended by Mr. Bittman.
Despite its apparent simplicity, making a firm but tasty tortilla requires practice. Most tortillas tend to be bland and overcooked. The chorizo gives it a bit more kick, but the potatoes need to be cooked properly. The potatoes need to be firm, but one should avoid overcooking (they begin to crumble). Flipping the tortilla onto the serving plate requires a level of dexterity AND strength that not many cooks have. It can be a real challenge.
Spanish Tortilla with Chorizo
- 1 ¼ pounds potatoes 3 or 4 medium
- 1 medium onion
- 1 cup olive oil extra virgin (California has better controls)
- Salt and freshly ground black pepper
- 6 extra-large or jumbo eggs
- 2-3 ounces chorizo (chopped) we prefer the Goya brand of Spanish chorizo
- In an 8- or 10-inch nonstick skillet render the chopped chorizo and set aside. Drain the skillet and wipe clean.
- Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. In the clean 3- to 10-inch skillet, heat the oil over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, chorizo, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn the mixture in oil with a wooden spoon, and adjust the heat so oil bubbles lazily.
- Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
- Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
- Insert a rubber spatula all around edges of the tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 to 10 minutes (must be firm), then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.