Best Tortilla Espanola With Chorizo Recipes

Tortilla Española with Chorizo image

Provided by Pillsbury Kitchens

Categories Entree

Time 40m

Yield 24

Number Of Ingredients 8

6 tablespoons olive oil
4 cups sliced (1/8 inch) small red potatoes (about 8)
1 cup red bell pepper strips (2x1/4x1/4 inch)
1 medium onion, halved, thinly sliced
8 eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 oz Spanish chorizo sausage, cut into 1/4-inch slices

Steps:

In 12-inch ovenproof nonstick skillet, heat oil over medium heat. Cook potatoes, bell pepper and onion in oil 15 minutes, stirring occasionally, until very tender but not brown. Remove from heat.
In large bowl, beat eggs, salt and pepper with wire whisk until well blended. Stir in chorizo.
Set oven control to broil. Pour egg mixture into skillet, spreading evenly over potato mixture. Cook 5 minutes, without stirring, until bottom and edges are set.
Transfer skillet to oven; broil with top about 8 inches from heat 5 minutes or until top is just set. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet. Let stand 10 minutes before serving. Cut into 2-inch squares.

Nutrition Facts : Calories 127, Carbohydrate 5 g, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 243 mg

Tortilla with Chorizo image

Provided by Food Network

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 medium yellow onion, sliced
1 red pepper, roughly chopped
1 (7-ounce) package pre-cooked chorizo, thinly sliced
1/2 pound red potatoes, cubed, boiled until tender and drained
1 garlic clove, minced
3 tablespoons chopped cilantro leaves
1 teaspoon kosher salt, plus 1 pinch
1/2 teaspoon freshly ground black pepper
12 eggs

Steps:

Preheat oven to 450 degrees F.
Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper.
In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet.
When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top.
Remove from oven. Cut into wedges. Serve warm or at room temperature.

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.

Chorizo and Potato Spanish Tortilla Bites image

Yield Makes 64 hors d'oeuvres

Number Of Ingredients 11

1 bunch scallions
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (1 1/2 cups)
4 garlic cloves, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream
5 oz Manchego or white Cheddar, coarsely grated (2 cups)

Steps:

Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
Finely chop white and green parts of scallions and reserve separately.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.