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Spanish Tortilla with Chorizo

A few years ago, my parents took us on a once-in-a-lifetime vacation to Spain. Some of the very best memories of my life were made on that trip that we spent exploring through the northern part of that amazing country. 

I found that I had a particular fondness for the Pais Vasco region of Spain due to the beauty, culture, kindness of the people, and the ridiculously awesome pintxos bars. Pintxos are similar to tapas, but they are always served on top of bread and include a toothpick, or “spike,” through them. They are displayed all along the bar and almost call out to people to be social and chat with their neighbors over these lovely little snacks. My family had more fun than was reasonable eating our way through the social, lively pintxos bars. We even made some random, new friends along the way.

As I was plowing my way through all of the pintxos – anything from anchovies to stuffed peppers, there was always one constant on my plate:  tortilla de patatas. When I returned home, I wanted to continue eating these bites of yumminess, so now I make tortillas for meals instead of served on bread and spiked. Tortillas are perfect for any meal and are well-balanced when served with a salad. But admittedly, all of this writing about pintxos has me wishing for a social event. Pintxos party, anyone?

Ingredients:

½ spanish chorizo, sliced

2 Tbsp. olive oil 

8 eggs

2 small Yukon gold potatoes, sliced

1 c. manchego cheese, shredded

1 yellow onion, sliced

2 cloves garlic 

Salt and pepper

Green onion, as garnish

Heat olive oil over medium high heat. Add chorizo and cook until lightly browned. Transfer to a large bowl. Reduce the heat to medium low and add potatoes and onions to the skillet. Season with salt and pepper and cook until the potatoes are tender, stirring frequently. This will probably take 20 minutes or so. Add garlic and cook for 1 more minute. Spoon the potato mixture into the large bowl with the chorizo. 

Set oven to broil and clean and dry the skillet. In a separate bowl, beat the eggs until fluffy and add a dash of salt and pepper. Pour the eggs into the bowl with the rest of the ingredients and toss to mix together. Add the cheese and mix again.

Heat the remaining olive oil in the skillet over medium heat. Add the egg mixture and stir to scramble. Smooth out the egg mixture so that it settles evenly and then run a spatula around the edges so that the tortilla doesn’t stick to the pan. Increase heat to medium high and cook until the edges are set. Transfer skillet to the oven and broil until the eggs are cooked through, or about 2 minutes. Gently transfer the tortilla to a plate, slice, top with green onions and serve!

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