Spanish Tortilla Recipe With Spanish Chorizo and Cheese
A Spanish tortilla can be a meal in itself, or it can be a small part of a tapas section. This recipe adds flavoursome Spanish chorizo to the classic potato filling with a hard Spanish cheese to make it a substantial feast for lunch or supper. Chorizo partners perfectly with eggs, its smokiness enhancing the flavour and colour. It livens up the potato and becomes the star of the show, so choose a really good chorizo for the best tortilla.
This Spanish tortilla recipe can be served hot or cold, summer or winter. If it is to form part of a tapas selection cut it into small cubes or wedges when it has had time to cool down and set a little. As the main dish of a lunch or supper cut it into generous chunky wedges and serve with a side salad and some crusty bread.
- 5 tablespoons approx olive oil
- 200g / 6oz Spanish chorizo thinly sliced
- 650g / 1 ½ lbs waxy potatoes thinly sliced
- 2 Spanish onions thinly sliced
- 4 large eggs
- 125g / 4oz Manchego cheese or other hard cheese grated
- 2 tablespoons chopped parsley
- Salt and pepper
Choose a medium 23 cm / 8" non-stick pan that has a lid. Heat 1 tablespoon of the oil and fry the chorizo sliced until golden. Remove to a plate with a slotted spoon leaving the oil behind.
Add two more tablespoons oil to the pan and fry the onions and potatoes in it for 2-3 minutes turning them often, so they are all coated in the oil and flavour from the chorizo.
Cover the pan with the lid, turn down the heat and cook for another 30 minutes or so, turning occasionally until the potatoes and onions have softened and coloured to a light gold. Keep an eye on the pan so that the contents don't burn and stick.
While that is cooking, in a large bowl beat together eggs, cheese, parsley and cooked chorizo with a generous seasoning of salt and pepper.
Once the potato and onions are cooked, carefully scoop them into the egg mixture, stirring gently so they are well coated, but being careful not to break up the potato.
Wipe the pan out with kitchen paper.
Heat the last 2 tablespoons oil.
Pour in the egg mixture and cook over a low heat until the tortilla has set. The traditional way would be to turn the tortilla in the pan and cook the other side, but it is much easier and less messy to finish it off under the gill for a few minutes, just to set the top.
Serve garnished with chopped parsley and accompanied by a salad.
Known for its rich red colour, equally delicious eaten in slices as tapas or used in cooking. Smoky, earthy, sweet with a gentle tang, Spanish chorizo has been a staple of Spanish cuisine for centuries.