Spanish Tortilla with Chorizo
From Julie Van Rosendaal
In Spain, a tortilla refers to a baked egg dish similar to an Italian frittata, traditionally made with potatoes. A Spanish tortilla is a perfect summer lunch or dinner dish – delicious served warm, cold, or at room temperature. You can also chill the tortilla and cut it into bite-sized squares to serve at a party. As with a frittata, feel free to add other cooked vegetables, fresh or dry herbs, or leftovers to your tortilla.
- olive oil
- 1 onion, halved and thinly sliced
- 1 fresh or cured chorizo sausage, squeezed out of its casing if it’s fresh, or chopped if it’s cured
- 1 lb. new or fingerling potatoes, halved or quartered (if large)
- 6 large eggs
- 1/4 c. half and half
- 1/2 t. salt
- 1/2 – 1 c. grated white cheddar
In a large, heavy, ovenproof skillet (cast iron is ideal), heat a generous drizzle of oil over medium-high heat and cook the onion slices for 4 to 5 minutes, until they start to turn golden. Add the sausage. If using fresh sausage, cook it until the meat is no longer pink, breaking it up with a spoon. Add the potatoes, and cook, stirring often, for 1 to 2 minutes. Cover the pan and cook the potatoes, stirring them occasionally, for about 10 minutes, or until they’re tender.
Meanwhile, preheat the oven to 375˚F and whisk together the eggs, half and half, salt and cheddar. Pour the egg mixture over the potatoes (they will poke through) and continue to cook the tortilla on the stovetop, running a spatula around the edge to allow the egg to run underneath as it sets. When the edge is set but the middle is still uncooked, slide the pan into the oven and cook the tortilla for 10 to 15 minutes, until set. Serve in wedges – warm, at room temperature or cold.
Serves 6 to 8.