Reviews (1) Add Rating & Review 75 Ratings 5 star values: 10 4 star values: 32 3 star values: 20 2 star values: 11 1 star values: 2 Martha Stewart Member Rating: 3 stars 10/11/2014 Way too much oil! I'll try half the amount next time. Had to substitute a couple of ingredients because it's what I had...Silva's hot linguica for Spanish chorizo and red bell pepper to make up the difference for not enough onion. It was tricky flipping the heavy pan and I thought it looked overdone, but it looked good on the flip side and tasted good. Salt recommendations would be great!
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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 Tortilla Espanola with Chorizo
Ingredients Ingredient Checklist 1/2 cup extra-virgin olive oil, plus more for skillet if needed 1 1/4 pounds Yukon Gold potatoes (about 3 large), peeled and cut into 3/4-inch cubes 1/4 medium onion, diced (1/4 cup) Coarse salt and freshly ground pepper 6 ounces dried chorizo, cut into 1/4-inch dice 6 large eggs, beaten
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 Tortilla Espanola with Chorizo
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Tortilla Espanola with Chorizo
Tortilla Espanola with Chorizo
Ingredients
Ingredients
- 1/2 cup extra-virgin olive oil, plus more for skillet if needed 1 1/4 pounds Yukon Gold potatoes (about 3 large), peeled and cut into 3/4-inch cubes 1/4 medium onion, diced (1/4 cup) Coarse salt and freshly ground pepper 6 ounces dried chorizo, cut into 1/4-inch dice 6 large eggs, beaten
Directions
Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.
Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.
Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.
Reviews (1)
Add Rating & Review 75 Ratings 5 star values: 10 4 star values: 32 3 star values: 20 2 star values: 11 1 star values: 2
Martha Stewart Member Rating: 3 stars 10/11/2014 Way too much oil! I'll try half the amount next time. Had to substitute a couple of ingredients because it's what I had...Silva's hot linguica for Spanish chorizo and red bell pepper to make up the difference for not enough onion. It was tricky flipping the heavy pan and I thought it looked overdone, but it looked good on the flip side and tasted good. Salt recommendations would be great!
Reviews (1)
Add Rating & Review 75 Ratings 5 star values: 10 4 star values: 32 3 star values: 20 2 star values: 11 1 star values: 2
Add Rating & Review
75 Ratings 5 star values: 10 4 star values: 32 3 star values: 20 2 star values: 11 1 star values: 2
75 Ratings 5 star values: 10 4 star values: 32 3 star values: 20 2 star values: 11 1 star values: 2
75 Ratings 5 star values: 10 4 star values: 32 3 star values: 20 2 star values: 11 1 star values: 2
5 star values: 10 4 star values: 32 3 star values: 20 2 star values: 11 1 star values: 2
Martha Stewart Member Rating: 3 stars 10/11/2014 Way too much oil! I'll try half the amount next time. Had to substitute a couple of ingredients because it's what I had...Silva's hot linguica for Spanish chorizo and red bell pepper to make up the difference for not enough onion. It was tricky flipping the heavy pan and I thought it looked overdone, but it looked good on the flip side and tasted good. Salt recommendations would be great!Martha Stewart Member
Rating: 3 stars 10/11/2014
Way too much oil! I’ll try half the amount next time. Had to substitute a couple of ingredients because it’s what I had…Silva’s hot linguica for Spanish chorizo and red bell pepper to make up the difference for not enough onion. It was tricky flipping the heavy pan and I thought it looked overdone, but it looked good on the flip side and tasted good. Salt recommendations would be great!
Rating: 3 stars
All Reviews for Tortilla Espanola with Chorizo
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tortilla Espanola with Chorizo
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
