TORTILLA WITH CHORIZO
Steps:
- Preheat oven to 450 degrees F.
- Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper.
- In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet.
- When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top.
- Remove from oven. Cut into wedges. Serve warm or at room temperature.
SIMPLE SUPPER: SPANISH TORTILLA WITH CHORIZO
Steps:
- In an 8-inch skillet that's 1 1/2 inches deep, heat two-thirds of the olive oil over medium heat. When oil is hot, add potatoes, and cook for 10 minutes. Add onions, season with salt, and cook for 10 minutes more. Stir in chorizo, garlic, and parsley, being careful not to crush potatoes; cook 2 minutes. Transfer to a medium bowl to cool slightly.
- Lightly oil a large plate; set aside. Wipe skillet clean using paper towels; heat remaining olive oil over medium heat. Season eggs with salt and pepper. Using a spoon, gently mix eggs into cooled potato mixture; add mixture to pan. Cook until eggs are half cooked, gently pulling edge of tortilla toward the center so any uncooked liquid runs underneath. Let sit, untouched, over low heat until underside of tortilla is almost cooked, 2 to 3 minutes. Slide tortilla onto oiled plate, and invert back into pan; cook until both sides are cooked and the center is still soft. Slide tortilla onto a serving plate. Serve warm or at room temperature.
SPANISH TORTILLA
The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.
Provided by Mark Bittman
Categories brunch, appetizer
Time 40m
Yield 3 main-course or 6 appetizer servings
Number Of Ingredients 5
Steps:
- Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
- Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
- Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
- Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 67 grams, Carbohydrate 38 grams, Fat 84 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 988 milligrams, Sugar 4 grams, TransFat 0 grams
TORTILLA ESPAÑOLA WITH CHORIZO
Steps:
- In the deep half of a frittata pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and 1/2 tsp. of the salt, and cook until tender and translucent, about 5 minutes. Add the chorizo and cook for 2 to 3 minutes. Transfer the onion mixture to a plate. In a bowl, whisk together the eggs, the remaining 1/2 tsp. salt and pepper. Stir in the potatoes, bell pepper and the onion mixture. In the deep half of the frittata pan over medium-low heat, warm 1 Tbs. of the oil. Add the egg mixture and cook, loosening the edges occasionally with a rubber spatula, for 5 to 6 minutes. Adjust the heat as needed so the underside of the tortilla turns golden but does not brown. Meanwhile, in the shallow half of the frittata pan over low heat, warm the 2 tsp. oil. Place the shallow pan upside down on top of the deep pan. Holding the pans firmly together, quickly flip the tortilla into the shallow pan. Remove the deep pan. Set the shallow pan over medium-low heat and cook the tortilla, pressing the center lightly with the spatula, until set, 5 to 6 minutes. Loosen the edges with the spatula and gently slide the tortilla onto a large plate. Let stand for 10 minutes, then cut into slices and serve. Serves 6 to 8.
CHORIZO AND POTATO SPANISH TORTILLA BITES
Categories Cheese Dairy Egg Pork Potato Appetizer Bake Cocktail Party Cheddar Sausage Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 64 hors d'oeuvres
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
- Finely chop white and green parts of scallions and reserve separately.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
- Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.
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Cuisine SpanishCategory EntreeServings 24Total Time 40 mins
- In 12-inch ovenproof nonstick skillet, heat oil over medium heat. Cook potatoes, bell pepper and onion in oil 15 minutes, stirring occasionally, until very tender but not brown. Remove from heat.
- Set oven control to broil. Pour egg mixture into skillet, spreading evenly over potato mixture. Cook 5 minutes, without stirring, until bottom and edges are set.
- Transfer skillet to oven; broil with top about 8 inches from heat 5 minutes or until top is just set. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet. Let stand 10 minutes before serving. Cut into 2-inch squares.
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