Tortilla Espanola Con Chorizo Recipes

TORTILLA ESPAñOLA WITH CHORIZO

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.

SIMPLE SUPPER: SPANISH TORTILLA WITH CHORIZO

Steps:

• In an 8-inch skillet that's 1 1/2 inches deep, heat two-thirds of the olive oil over medium heat. When oil is hot, add potatoes, and cook for 10 minutes. Add onions, season with salt, and cook for 10 minutes more. Stir in chorizo, garlic, and parsley, being careful not to crush potatoes; cook 2 minutes. Transfer to a medium bowl to cool slightly.
• Lightly oil a large plate; set aside. Wipe skillet clean using paper towels; heat remaining olive oil over medium heat. Season eggs with salt and pepper. Using a spoon, gently mix eggs into cooled potato mixture; add mixture to pan. Cook until eggs are half cooked, gently pulling edge of tortilla toward the center so any uncooked liquid runs underneath. Let sit, untouched, over low heat until underside of tortilla is almost cooked, 2 to 3 minutes. Slide tortilla onto oiled plate, and invert back into pan; cook until both sides are cooked and the center is still soft. Slide tortilla onto a serving plate. Serve warm or at room temperature.

TORTILLA ESPANOLA (SPANISH TORTILLA)

Steps:

• Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
• Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
• Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
• Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
• Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

TORTILLA ESPAñOLA

Steps:

• Place the onions, pepper and garlic in a large bowl. Peel the potatoes, quarter them lengthwise, and slice those crosswise into 1/8th inch tiles. (A mandoline is great for this.) Add them to the onion mixture and season with 2 teaspoons kosher salt.
• Heat the oil over high heat in a 12-inch, deep-sided skillet (preferably nonstick or well-seasoned cast iron). Drop 1 potato tile into the oil as it heats; when it floats and then begins to fry vigorously, carefully add all the potato-onion mixture and stir gently.
• Cook the potatoes at a vigorous simmer, stirring occasionally so they don't brown too much on the bottom, until they are very soft but not quite losing their shape, 20 to 25 minutes. Drain the potatoes through a colander and let them cool until warm.
• Beat the eggs in a large bowl. Taste the potatoes for salt and season the eggs with salt accordingly. Stir the potatoes into the eggs.
• Place the skillet over medium high heat. When it is very hot, pour in the potato mixture, spread evenly and turn heat to medium. Using a spatula, gently pull the edges of the tortilla towards the center to release them from the pan and let any liquid egg run out the sides.
• After 4 minutes, cover the pan with the bottom of an oiled baking sheet. Using towels or oven mitts, carefully flip the pan onto the sheet, place the pan back over the heat, then slide the inverted tortilla back into the pan. Cook, without stirring, for 3 minutes. Both sides of the tortilla should be golden brown.
• Insert a long skewer into the side of the tortilla to see how wet it is inside. Some prefer the inside a little moist, some fully cooked. You can continue to cook it, flipping the tortilla as described once a minute, until it's done to your liking. Serve warm or at room temperature.

TORTILLA ESPANOLA WITH CHORIZO

Steps:

• Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.
• Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.
• Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.

TORTILLA WITH CHORIZO

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

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.