Spanish Tortilla

Spanish Tortilla might be just the European recipe you are searching for. This recipe serves 4. One portion of this dish contains around 25g of protein, 31g of fat, and a total of 529 calories. For $2.52 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in roughly 45 minutes. Plenty of people made this recipe, and 593 would say it hit the spot. It is a good option if you're following a gluten free diet. It is brought to you by Foodnetwork. A mixture of eggs, garlic, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is good. If you like this recipe, take a look at these similar recipes: Spanish Egg Tortilla with Potatoes and Onions (Tortillan Española), Spanish Tortilla (Spanish Potato Omelette), and Spanish Tortilla (Tortillan Espanola).

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 350 degrees F. Bring a large pot of water to a boil over medium heat. Add the potato slices and cook until they are just tender. Drain and reserve. Meanwhile, in a medium nonstick saute pan, heat the olive oil and add the onions. Season with salt and black pepper, to taste, and cook the onions until they are soft and starting to caramelize, about 5 minutes. Drop in the sliced chorizo and the garlic and cook until the sausage starts to brown. Remove the pan from heat. In a large bowl, beat the eggs until they are light yellow in color. Stir in the milk, green onions, and Cheddar and combine until incorporated. Adjust the seasonings with salt and black pepper. Add the chorizo mixture and potatoes to the bowl and stir gently. Return the entire mixture back to the saute pan. Put the pan in the oven and bake until the eggs set, about 15 minutes. Remove from the oven and let the tortilla rest in the pan 10 minutes before inverting it. Using a large clean plate as an aid, flip the tortilla over and slide it out onto a large cutting board. Slice the tortilla into wedges and arrange on serving dishes. Serve it warm or at room temperature.

 

Step by step:

1. Watch how to make this recipe.

2. Preheat the oven to 350 degrees F.

3. Bring a large pot of water to a boil over medium heat.

4. Add the potato slices and cook until they are just tender.

5. Drain and reserve.

6. Meanwhile, in a medium nonstick saute pan, heat the olive oil and add the onions. Season with salt and black pepper, to taste, and cook the onions until they are soft and starting to caramelize, about 5 minutes. Drop in the sliced chorizo and the garlic and cook until the sausage starts to brown.

7. Remove the pan from heat.

8. In a large bowl, beat the eggs until they are light yellow in color. Stir in the milk, green onions, and Cheddar and combine until incorporated. Adjust the seasonings with salt and black pepper.

9. Add the chorizo mixture and potatoes to the bowl and stir gently. Return the entire mixture back to the saute pan.

10. Put the pan in the oven and bake until the eggs set, about 15 minutes.

11. Remove from the oven and let the tortilla rest in the pan 10 minutes before inverting it. Using a large clean plate as an aid, flip the tortilla over and slide it out onto a large cutting board. Slice the tortilla into wedges and arrange on serving dishes.

12. Serve it warm or at room temperature.

Nutrition Information:

covered percent of daily need

 

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