Spanish Chorizo Tortilla
My grandfather from my mum’s side is Spanish which is why I was lucky to grow up with Spanish food. tortilla de patatas has always been one of my favourites Spanish dishes. It translates into potato omelette and is traditionally served as a warm tapa. I love serving it as a brunch dish too. You only need few ingredients to make this signature dish. In this version I have added Chorizo but you can obviously also leave the Chorizo out for the classic and vegetarian tortilla de patatas.
Ingredients
4 medium sized potatoes
1 onion
100g Chorizo
4 eggs
salt & pepper
olive oil
Method
Wash the potatoes and grate them into thin slices. Grate the Chorizo and chop the onion finely.
For this step you can either use 2 pans at the same time or repeat the process again:
Heat up 4 tbsp olive oil on medium high heat and add half of the potato slices and half of the onions into the pan. Fry for 5 mins on each sides until the potatoes are cooked and the onions golden. Add a pinch of salt and some pepper.Add the chorizo and fry with the potatoes for another 2 minutes.
Crack 4 eggs into a bowl and add a pinch of salt.
Add the potatoes to the bowl and mix with egg.
Put all back in the pan and fry on low heat for another 4 mins. Take off the heat.
Turn the tortilla (you can use a plate for help). Let it sit in the hot pan for less than a minute then turn again so the less cooked side is facing up.
