Spanish Tortilla
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 ounces Spanish chorizo , cut into medium dice5 Tbs plus 1 teaspoon extra virgin olive oil3 or 4 medium (1 1/2 pounds) Yukon Gold potatoes peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices1 small onion, halved and sliced thin1 tsp table salt1/4 tsp ground black pepper8 large eggs4 thinly sliced scallions (green and white parts)
1. Heat chorizo with 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until chorizo is browned and fat has rendered, about 5 minutes. Reduce heat to medium-low.
2. Toss 4 tablespoons oil, potatoes, onion, 1/4 teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes.
3. Meanwhile, whisk eggs and remaining 1/4 teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture and scallions into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.
4. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan.Slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.
Serving Size: 8 pieces cut from 10" round
Number of Servings: 8
Recipe submitted by SparkPeople user RIKU13.
2. Toss 4 tablespoons oil, potatoes, onion, 1/4 teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes.
3. Meanwhile, whisk eggs and remaining 1/4 teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture and scallions into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.
4. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan.Slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.
Serving Size: 8 pieces cut from 10" round
Number of Servings: 8
Recipe submitted by SparkPeople user RIKU13.
Nutritional Info Amount Per Serving
- Calories: 269.5
- Total Fat: 19.4 g
- Cholesterol: 197.5 mg
- Sodium: 316.6 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 1.9 g
- Protein: 11.9 g
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