TORTILLA ESPAÑOLA WITH CHORIZO

TORTILLA ESPAÑOLA WITH CHORIZO image

Categories Egg

Number Of Ingredients 11

2 Tbs. plus 2 tsp. olive oil
1/2 yellow onion, thinly sliced
1 tsp. salt
6 oz. precooked chorizo sausage, cut into
1/2-inch pieces
6 eggs
Freshly ground pepper, to taste
10 oz. Yukon Gold potatoes, boiled until tender
and sliced 1/2 inch thick
1 red bell pepper, roasted, peeled and thinly
sliced

Steps:

In the deep half of a frittata pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and 1/2 tsp. of the salt, and cook until tender and translucent, about 5 minutes. Add the chorizo and cook for 2 to 3 minutes. Transfer the onion mixture to a plate. In a bowl, whisk together the eggs, the remaining 1/2 tsp. salt and pepper. Stir in the potatoes, bell pepper and the onion mixture. In the deep half of the frittata pan over medium-low heat, warm 1 Tbs. of the oil. Add the egg mixture and cook, loosening the edges occasionally with a rubber spatula, for 5 to 6 minutes. Adjust the heat as needed so the underside of the tortilla turns golden but does not brown. Meanwhile, in the shallow half of the frittata pan over low heat, warm the 2 tsp. oil. Place the shallow pan upside down on top of the deep pan. Holding the pans firmly together, quickly flip the tortilla into the shallow pan. Remove the deep pan. Set the shallow pan over medium-low heat and cook the tortilla, pressing the center lightly with the spatula, until set, 5 to 6 minutes. Loosen the edges with the spatula and gently slide the tortilla onto a large plate. Let stand for 10 minutes, then cut into slices and serve. Serves 6 to 8.