Description
This potato and egg omelette is a twist on a traditional Spanish tortilla, but with chorizo added, a shorter cook time, and less oil than most recipes.
From Joanne Ozug of Fifteen Spatulas.
Ingredients
- ¼ cups Olive Oil
- 2 cups Diced Yellow Onion
- Salt And Pepper
- 1 pound Yukon Gold Potatoes, Diced
- 8 ounces, weight Spanish Chorizo, Diced
- 6 Extra Large Eggs, Beaten
Preparation
Preheat oven to 350ºF.
In a 10-inch cast iron or other nonstick ovenproof skillet, add olive oil over medium heat. Add onion, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook for 15 minutes, until soft.
Remove the softened onion with a slotted spoon. There should still be a few tablespoons of oil left over in the pan. If not, add more as needed.
Add diced potato to the oil, season with ½ teaspoon salt, and cook for 10 minutes until tender. Remove the cooked potato to the same bowl as the onions.
Add diced chorizo, and cook for 1–2 minutes, just to brown slightly. Add the cooked onion and potatoes back in, and toss to evenly distribute with the chorizo.
Stir ¼ teaspoon of salt into the eggs, then pour it into the skillet. Cook for 3–4 minutes on the stovetop until the sides start to firm up, then transfer the skillet to the oven. Cook for 15–20 minutes, until the egg has set.
Let the tortilla cool slightly, then cut into slices and serve. Enjoy!
Note: Leftovers will keep in the refrigerator for 2–3 days.
