Spanish tortilla con chorizo

It’s tortilla time! So this recipe was definitely a success, and my family has already requested that I make it again! I do have a few notes for anyone making this at home. First of all, after cooking the onions, remove them from the pan using a slotted spoon, and drain out the excess oil before you add in the eggs. The sausage will exude a lot of grease, so if you’ve already got oil in your pan, you’ll end up with a greasy dish. Second, if you’re using a skillet instead of a frittata pan (like I did), reduce the cooking time by about two minutes. I didn’t think of it at the time, but it makes sense: by using a wider pan, you’re increasing the surface area and decreasing the height of the tortilla, meaning that it will cook faster. Next, oil your second frying pan (the one you’ll flip it into) ever so slightly before you use it – it’ll help keep the cheese from sticking.  Here’s the recipe I used in the video above, from Williams-Sonoma:

Ingredients:

  • 7 oz. fresh chorizo sausage, casings removed
  • 1/4 cup olive oil
  • 1 lb. Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • 2 small yellow onions, finely chopped
  • 1 1/2 tsp. smoked Spanish paprika
  • Kosher salt and freshly ground pepper, to taste
  • 10 eggs
  • 1/4 cup fresh flat-leaf parsley leaves, finely chopped, plus more for garnish
  • 2 cups shredded Manchego cheese

Directions:

In the deep half of a frittata pan over medium-high heat, cook the chorizo until browned, using a wooden spoon to break it into bite-size chunks, 5 to 6 minutes. Transfer to a paper towel?lined plate. Wipe out the pan with paper towels.In the deep half of the frittata pan over medium heat, warm the olive oil. Add the potatoes and cook, stirring occasionally, until they are lightly browned and almost tender, about 10 minutes. Add the onions and paprika, and season with salt and pepper. Cook, stirring occasionally, until the onions are translucent and tender, 12 to 13 minutes. Remove from the heat and let cool for 10 minutes.In a bowl, whisk the eggs, then stir in the chorizo, the potato-onion mixture and the 1/4 cup parsley. Season with salt and pepper.Set the deep half of the frittata pan over medium heat and pour in the egg mixture. Place the shallow pan upside down on top of the deep pan and cook until the eggs are almost set, about 12 minutes. Uncover the pan and sprinkle the cheese evenly over the eggs. Cover with the shallow pan and cook for 3 minutes more. Holding the pans together, flip the tortilla into the shallow pan and cook, covered, until the eggs are set, 3 to 4 minutes.Uncover the pan and, using a spatula, loosen the edges of the tortilla. Invert a large plate over the pan, hold the plate and pan firmly together and invert the tortilla, cheese side up, onto the plate. Garnish with chopped parsley. Serves 8 to 10.Adapted from a recipe by Michelle Bernstein, Chef, Michy’s, Miami, FL.
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One thought on “Spanish tortilla con chorizo

  1. Pingback: Spain masterpost | Travel Fare

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