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
- 1 tablespoon olive oil
- Season potatoes and onions with salt.
- Heat oil in a large non-stick skillet over medium heat.
- 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.
- Add onions to pan.
- Sauté over medium heat for 8 minutes or until soft and beginning to colour.
- Add chorizo and sauté another 4 minutes or until chorizo fat covers onions.
- Transfer onions and chorizo to bowl with potatoes.
- Add eggs to bowl, season with salt and pepper and toss gently to combine.
- Clean skillet and return to stove over high heat.
- Add remaining 1 tablespoon olive oil and swirl gently to coat pan.
- Slide egg mixture into pan and cook over high heat for 1 minute.
- Turn heat to medium-low and cook for 10 minutes or until eggs are mostly set.
- Cover pan with a large plate, carefully flip over and slide uncooked side of tortilla back into skillet.
- Cook another 1 to 2 minutes or until bottom is cooked through.