Tortilla con Chorizo y Papas

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A tortilla in the Spanish sense – basically, an omelette (to the French) or frittata (Italian). Fried chorizo sausage and potatoes combine for a robust, classic flavor.

Serves 6-8

 

Ingredients

Oil, for frying
Eight eggs
1 lb waxy potatoes, such as red or Yukon gold
½ lb fresh chorizo
½ onion

Fresh cilantro, enough for 2 tablespoons chopped
¼ tsp Salt
Freshly ground black pepper
1 tsp extra virgin olive oil

 

Instructions

  1. Pour oil into an 8-inch, non-stick frying pan, to about ½ inch deep. Heat over medium-high heat.
  2. Meanwhile, peel the potatoes. Cut in half lengthwise, and slice into thin half-rounds.
  3. When oil is hot enough that a potato slice dipped into it sizzles, add the potatoes. Fry, stirring occasionally, until the potatoes are soft through. You don’t want them crisped, just soft.
  4. Remove the potatoes with a slotted spoon, and drain on paper towels. Discard the oil, or save for another use.
  5. Roughly chop the chorizo. Peel and chop the onion. Chop the cilantro leaves to obtain 2 tablespoons.
  6. Beat the eggs in a glass bowl, till slightly frothy. Add the salt, and pepper to taste.
  7. Heat the olive oil in the same pan, and fry the chorizo over medium heat until it renders most of its fat, about 5 minutes.
  8. Add the onion, and continue frying and until the onions are very soft, stirring occasionally.
  9. Add the potatoes and combine. Arrange the potato slices, if necessary, so they are well distributed, and all laying flat.
  10. Raise heat to high. Pour the eggs over, and swirl to combine. Cook about 30 seconds, then lower heat to medium.
  11. Cook, tilting the pan and lifting the edges of the tortilla with a spatula, to get the still-liquid eggs in the center in contact with the hot pan. Shake the pan occasionally to make sure the tortilla can slide around, and is not stuck.
  12. When the center is starting to become solid, remove from heat. Place a large plate – larger than the frying pan – over the pan, and invert the tortilla onto it. Now slide the tortilla off the plate and back into the pan; return to the heat to cook the other side.
  13. Cook until the bottom is lightly browned, and the eggs are cooked all the way through.
  14. Cut into wedges, and serve hot, or at room temperature.

My husband says: for this dish, you want the moist, crumbly Latin American version of chorizo, not the hard, dried Spanish version.