Best Spanish Spicy Sausage And Cheese Tortilla Recipes

Spanish Spicy Sausage and Cheese Tortilla image

Provided by my3beachbabes

Categories Spanish

Time 1h

Yield 6 slices, 6 serving(s)

Number Of Ingredients 8

5 tablespoons olive oil
6 ounces chorizo sausage, thinly sliced
1 1/2 lbs waxy potatoes, thinly sliced
2 Spanish onions, halved and thinly sliced
4 extra large eggs
2 tablespoons chopped fresh parsley, plus extra to garnish
1 cup grated manchego cheese or 1 cup other hard cheese
salt & fresh ground pepper

Steps:

1. Heat 1 tbsp of the oil in a 8-inch non-stick frying pan and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper.
2.Add a further 2 tbsp oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently (the pan will be very full).
3.Cover tightly and cook over a gentle heat for about 30 minutes turning occasionally, until softened and slightly golden.
4. In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty seasoning.
5. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much.
6. Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil.
7. Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.
8. Preheat the grill (broiler) to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with foil and place the tortilla under the grill until it is set and golden.
9.Cut into wedges and serve garnished with parsley.

Nutrition Facts : Calories 388.5, Fat 26.1, SaturatedFat 6.9, Cholesterol 188.5, Sodium 413.1, Carbohydrate 24.4, Fiber 3, Sugar 2.8, Protein 14.4

Spanish Tortilla with Chorizo, Piquillo Peppers and Gurroxta Cheese image

Provided by Bobby Flay

Categories main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons canola oil
1 small Spanish onion, finely diced
3 cloves garlic, finely chopped to a paste with a pinch kosher salt
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon ground Spanish paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cinnamon
1/4 cup cider vinegar
1 1/4 pounds well-marbled ground pork shoulder
Kosher salt and freshly ground black pepper
2 tablespoons Spanish olive oil
1 dozen large eggs
4 ounces Gurroxta cheese, grated
1/4 cup chopped fresh parsley leaves
6 piquillo peppers, thinly sliced
Kosher salt and freshly ground black pepper

Steps:

For the chorizo: Heat the oil in a small saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook for 1 minute. Add the vinegar and cook until reduced. Remove from the heat, transfer to a blender and blend until smooth. Pour into a bowl and let cool to room temperature.
Mix in the ground pork gently to combine. Sprinkle with salt and black pepper. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
For the tortilla: Preheat the oven to 350 degrees F. Heat the oil in a large nonstick saute pan over high heat. Add the chorizo and cook until golden brown. Transfer to a paper-towel-lined plate using a slotted spoon. Remove all but 2 tablespoons of the fat from the pan. Return the pan over medium heat.
Whisk together the eggs in a large bowl until pale and fluffy. Add the cheese, parsley, peppers and chorizo and sprinkle with salt and black pepper. Add the egg mixture to the pan, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally, until it has set. Transfer to the oven and bake until set, about 15 minutes.
When the tortilla is firm, remove from the oven, place a large plate over the pan and flip the tortilla onto it. Cut into wedges and serve.