Iberico’s Tortilla Espanola

(Spanish potato and chorizo egg torte)

Ingredients
• 900 g Yukon gold potatoes
• 9 eggs
• 300 g yellow onion
• 4 Tablespoons olive oil
• Salt
• Optional 10 g of chorizo or serrano

Directions: Wash, peel and cut the potatoes into small cubes and salt them. Peel onions and cut them into strips.
Heat olive oil in a deep pan until hot; then add potatoes and onions. Cook on medium heat, stirring occasionally, until potatoes are soft and lightly browned. Remove and drain.
In a medium bowl, beat the eggs until blended. Add potatoes and onions, salt, and chorizo or serrano if desired.
Heat 2 Tablespoons of olive oil in a deep, nonstick skillet; when hot, move the pan so that the bottom is well-oiled. Add the mixture of eggs, potatoes and onions, and stir well.
Lower the heat and move the pan in a circular motion so that it doesn’t stick. Let cook until you see that the mixture begins to boil.
Place a flat plate or lid over the pan and turn the pan over the plate. Slide the tortilla back into the pan, uncooked side down.
Move pan in a circular motion and cook for 2 to 3 minutes, depending on taste.

Related posts:

  1. On the Menu Recipe: Brunch Paella (Using leftover paella from Cafe Sevilla)
  2. On the Menu: The Public House’s Kobe Wagyu Burger
  3. On the Menu Recipe: A.R. Valentien’s Guerrero Negro Scallops with Creamed Corn, Fried Green Tomatoes, Padron Peppers, Espellete
  4. On the Menu Recipe: La Jolla Strip Club’s White Truffle Mac and Cheese
  5. Bertrand at Mister A’s: European White Asparagus Soup

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Posted by Staff on Sep 11, 2013. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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