Chorizo Spanish Tortilla

By Diana Colman and The Canadian LivingTest Kitchen

Tested till perfect

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Chorizo Spanish TortillaTraditional Spanish tortillas are cooked on the stove top and then flipped in the pan to finish cooking. Some cooks find this daunting, so we finish this in the oven – no need to flip. Just cut and serve from the skillet, along with a green salad.4 out of5based on1 ratings. 2 user reviews.
Chorizo Spanish Tortilla

This recipe makes 6 servings

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Nutritional Info
Per serving: about -
cal 358358 cal
pro 15 g15g pro
total fat 23 g23g total fat
sat. fat 7 g7g sat. fat
carb 23 g23g carb
fibre 2 g2g fibre
chol 211 mg211mg chol
sodium 608 mg608mg sodium
potassium 593 mg593mg potassium
% RDI: -
calcium 44 calcium
iron 1111 iron
vit A 1212 vit A
vit C 5353 vit C
folate 2020 folate

Traditional Spanish tortillas are cooked on the stove top and then flipped in the pan to finish cooking. Some cooks find this daunting, so we finish this in the oven – no need to flip. Just cut and serve from the skillet, along with a green salad.

Ingredients

  • 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
  • 1-1/2 lb Yukon Gold potatoes , peeled, halved and sliced 1/3 inch (3 mm) thick1-1/2 lb Yukon Gold potatoes, peeled, halved and sliced 1/3 inch (3 mm) thick
  • 2 onions , finely chopped2 onions, finely chopped
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 tsp pepper 1/4 tsp pepper
  • 2 cloves garlic , minced2 cloves garlic, minced
  • 1 small sweet red pepper , diced1 small sweet red pepper, diced
  • 6 oz hot Spanish chorizo sausages , thinly sliced6 oz hot Spanish chorizo sausages, thinly sliced
  • 6 eggs 6 eggs
  • 2 green onions , thinly sliced2 green onions, thinly sliced

Preparation

In 12-inch (30 cm) nonstick ovenproof skillet, heat oil over medium-high heat; cook potatoes, onions, 1/4 tsp of the salt and pepper for 2 minutes, turning to coat.
Add garlic; cover and cook over medium heat, turning potatoes occasionally, until golden and tender, 12 to 15 minutes. Remove from pan; drain and reserve oil.

Add red pepper and sausages to pan; cook, stirring often, until pepper is tender-crisp, 3 to 5 minutes. Add to potato mixture.

In large bowl, beat together eggs, green onions and remaining sa< stir in potato mixture.

Wipe out skillet. Add 1 tbsp of the reserved oil and heat over medium-high heat. Pour in egg mixture and cook until edge starts to set, 1 to 2 minutes.

Transfer skillet to 350°F (180°C) oven. Bake until knife inserted in centre comes out clean, 20 to 25 minutes. Let stand for 5 minutes before cutting.

Source : Canadian Living Magazine: October 2011

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