Authentic Tortilla Espanola Con Chorizo Recipes

AUTHENTIC TORTILLA ESPANOLA CON CHORIZO

Steps:

• Lightly beat the eggs, season with a generous sprinkle of salt, and set aside.
• In a large skillet heat the olive oil over medium-low heat. Add the onions and garlic and gently cook until translucent, about 15 minutes. Add the potatoes and continue to cook for about 20 minutes, or until potatoes have completely fallen apart. Take care to keep the heat low enough that the potatoes and onions don't take on any color.
• Drain the onions & potatoes through a colander, reserving enough olive oil for cooking the tortilla.
• Season the potato and onion mixture with salt and mix with the beaten eggs; it should be roughly equal parts potatoes and eggs as you want the mixture to be just barely held together with the eggs.
• Heat a 10" nonstick skillet over medium-low heat and add 1 tablespoon of the cooking oil from the potatoes and onions. Pour the potato and egg mixture into the pan and leave it alone for 2 minutes until the bottom starts to set up. Gently shake the pan to release the eggs from the edge to make sure they're not sticking at all. Cook for 5 minutes or so until the bottom is set but the top is very wet.
• Place a large, flat plate on top of the skillet, hold it tightly, and in one quick motion flip over the pan and the tortilla.
• Wipe out the pan with a paper towel and return it to the heat. Add another tablespoon of the cooking oil and carefully slip the tortilla back into the pan. Using a rubber spatula, carefully tuck the edges of the tortilla into the pan and cook for another 3 minutes. Flip one or two more times to get a rounded edge. (OK I skipped that part)

AUTHENTIC SPANISH TORTILLA RECIPE (TORTILLA ESPANOLA)

Steps:

• Cut the potatoes into small cubes.
• Heat up extra virgin olive oil in a frying pan and add the potatoes. Ensure using enough olive oil so that the potatoes are fully covered.
• When the potatoes are completely cooked, drain them in a colander using a paper towel. This way, the towel will soak most of the oil, and the leftover oil can be used later in other recipes.
• Slice the onions in vertical long slices and add them to the frying pan with a bit of olive oil.
• Sauté the onion slices over medium heat until they start to caramelize. This usually takes around 15-20 minutes depending on the flame.
• Beat the eggs in a large bowl (ensure doing this at room temperature), and add a bit of salt which will help your eggs retain most of the moisture when you're cooking them. Note: Use around 2 eggs per potato for the ideal flavor.
• Add the caramelized onions and the potatoes to the beaten eggs and mix everything. Once everything is nicely mixed, let the mixture sit for at least 15 minutes.
• Pour the tortilla mixture into the frying pan gently, and set the flame on medium-low heat. DO NOT cook your Tortilla Espanola over an extremely hot pan, as it can burn or overcook which is not something you want.
• Grab a large plate to flip the tortilla. Ensure using a plate that is larger than the pan, as it will successfully flip the tortilla without scrambling it. Put the plate on top of your pan, and flip it quickly. It may be runny, but that's how it is before the other side is cooked as well.
• Slowly slide the tortilla back into the frying pan and let the other side cook on a medium flame for an additional 6-8 minutes. If you like your tortilla fully cooked, you can let it cook a little bit more before taking it off the pan.
• Flip the tortilla again but on a clean plate this time. Let it cool down for 10 minutes before devouring, as the recipe tastes a whole lot better at room temperature.

TORTILLA ESPANOLA WITH ROMESCO SAUCE

Steps:

• Tortilla: Toss zucchini with salt in a colander set over a bowl. Let drain at least 30 minutes, pressing on zucchini a few times to remove excess moisture.
• Meanwhile, heat 1 cup oil in a 12-inch cast-iron skillet over high heat until shimmering. Add potatoes and onion; reduce heat to low. Cook, stirring occasionally and scraping up browned bits from bottom of pan, until potatoes are tender but not taking on any color, 30 to 35 minutes. Add zucchini and cook, stirring a few times, until tender, 12 to 15 minutes.
• Transfer potato mixture to colander and let drain 5 minutes, gently stirring occasionally. Whisk together eggs, Parmesan, and basil in a large bowl, then stir in potato mixture.
• Preheat oven to 425 degrees. Wipe skillet clean, making sure to remove any browned bits. Heat remaining 1/4 cup oil in skillet over high heat until shimmering. Add egg mixture and reduce heat to low. Cook, running a flexible spatula around sides occasionally to prevent eggs from sticking, until edges begin to set, about 10 minutes.
• Transfer to oven and bake until center is set and edges are golden brown, about 12 minutes. Let cool 5 minutes.
• Run a paring knife around edge of tortilla to loosen, then invert onto a wire rack. Using a large spatula or a second wire rack, flip tortilla back over and let cool completely, about 1 hour, before cutting into wedges.
• Romesco: Pulse almonds and garlic in a food processor until coarsely ground. Add peppers, oil, and vinegar; puree until smooth. Store in refrigerator, covered, until ready to serve, up to 1 day; dollop onto tortilla wedges.