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.



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