Spanish Tortilla
Recipe GLPR1aa1ec9ebf5f32
A classic Spanish tortilla is a hearty, satisfying dish made with eggs, potatoes, and chorizo. Sliced potatoes and caramelized onions are combined with sautéed chorizo and garlic, then bound together with a savory egg custard enriched with milk and sharp Cheddar cheese. The mixture is finished in the oven until the eggs set into a golden, tender cake. Serve warm or at room temperature, cut into wedges for a delicious main course.
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Ingredients
1 1/2 pounds russet potatoes, peeled and thinly sliced
2 tablespoons olive oil
1/2 large sweet onion, thinly sliced
Kosher salt and freshly cracked black pepper, to taste
1/4 pound dry Spanish chorizo or salami, sliced
2 cloves garlic, minced
6 eggs
2/3 cup milk
3 green onions, chopped
1 cup shredded Cheddar cheese
Directions
Preheat your oven to 350°F.
Bring a large pot of water to a boil. Add the sliced potatoes and simmer until tender but still holding their shape, about 10 to 12 minutes. Drain well and set aside.
While the potatoes cook, heat the olive oil in a medium nonstick skillet over medium heat. Add the sliced onion, season with salt and pepper, and sauté until the onion becomes soft and begins to caramelize, approximately 5 minutes.
Stir the sliced chorizo and minced garlic into the skillet with the onions. Continue cooking until the chorizo starts to brown and release its flavors, about 2 to 3 minutes. Remove from heat.
In a large bowl, beat the eggs until light and frothy. Pour in the milk and stir to combine. Add the chopped green onions and shredded Cheddar cheese, stirring until evenly distributed. Season with salt and pepper to your taste.
Gently fold the drained potatoes and the chorizo mixture into the egg mixture, being careful not to break up the potato slices.
Pour the entire mixture back into the nonstick skillet and smooth the top. Place the skillet in the preheated oven and bake until the eggs are set and the top is golden, approximately 15 minutes. The internal temperature should reach 160°F at the thickest part.
Remove the tortilla from the oven and let it rest in the pan for 10 minutes to firm up.
Run a spatula around the edges of the skillet to loosen the tortilla. Place a large serving plate over the top of the skillet and carefully invert the tortilla onto the plate. Slide it onto a cutting board.
Slice the tortilla into wedges and arrange on individual plates. Serve warm or at room temperature.
