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Potato and chorizo tortilla

By December 30, 2016 ,

My first introduction to traditional Spanish tortilla was many years ago as a student. I had some Spanish housemates who were throwing a party and of course food needed to be prepared. One of the dishes was tortilla, given that we were poor students it was a cheap and easy party food to make. So that party was my first foray into traditional Spanish food, they taught me well. 

Traditionally this is just with potato and onions but I like to add some additional ingredients to it from time to time and the chorizo version is my favourite.  

Serves 4

2 medium sized onions roughly chopped
4 eggs
75 grams soft cooking chorizo sliced 
3 medium sized potatoes peeled and sliced into 2cm chunks
50ml oil for frying
Salt and pepper to taste

To make this you will need a small frying pan, as this will help the tortilla keep its shape

In the pan fry off the onions in about 10ml of oil on a low heat until they are soft and glossy
Add the chorizo and cook until it starts to release its oils
Remove the onion and chorizo with a slotted spoon to a plate 
Place the potatoes in the pan and add the rest of the oil, turn up to a medium heat and cover with a lid
Cook the potatoes for about 7-10 mins until you can pierce them easily with a knife
Drain off the excess oil and add the potatoes to the onions and chorizo
Break the eggs into a bowl and whisk to combine, add the potato, onions and chorizo and mix thoroughly, season with salt and pepper
Add the mixture back into the pan and place in a low oven at 160c (normal) 150c (fan) for 20 - 25 mins or until the eggs have set
Allow to cool slightly and turn out onto a plate to serve

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