Spanish Tortilla

Spanish tortilla is a classic egg dish that resembles a raised omelette. Served cold in slices, it’s a great picnic food.

Serves 4 to 6.

  • 500 grams Yukon gold potatoes, peeled and thinly sliced
  • 1 large Spanish or Vidalia onion, sliced (about 2 cups)
  • Salt to taste
  • 60 ml olive oil
  • 250 ml chopped Spanish chorizo, casing removed, optional
  • 6 eggs, beaten

To finish:

  • 1 tablespoon olive oil
  1. Season potatoes and onions with salt.
  2. Heat oil in a large non-stick skillet over medium heat.
  3. Add potatoes and cook, stirring gently now and then, for 25 minutes or until tender but only very lightly browned. Use a slotted spoon to transfer to a bowl.
  4. Add onions to pan.
  5. Sauté over medium heat for 8 minutes or until soft and beginning to colour.
  6. Add chorizo and sauté another 4 minutes or until chorizo fat covers onions.
  7. Transfer onions and chorizo to bowl with potatoes.
  8. Add eggs to bowl, season with salt and pepper and toss gently to combine.
  9. Clean skillet and return to stove over high heat.
  10. Add remaining 1 tablespoon olive oil and swirl gently to coat pan.
  11. Slide egg mixture into pan and cook over high heat for 1 minute.
  12. Turn heat to medium-low and cook for 10 minutes or until eggs are mostly set.
  13. Cover pan with a large plate, carefully flip over and slide uncooked side of tortilla back into skillet.
  14. Cook another 1 to 2 minutes or until bottom is cooked through.
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