Potato and chorizo “tortilla”(omelette) recipe
Spanish tortilla is well known outside Spain. It seems the origins of it date back to the 19th c. when in the North of Spain a mixture of two humble ingredients, eggs and potatoes transformed into a culinary revelation.
From the original recipe, lots of different versions are possible, and we are going to make one that adds a lot of flavour and a touch of colour. Let’s make potato omelette with chorizo.
Ingredients (makes a big round omelette – the size of a big dinner plate)
– 7 free-range eggs
– 6 large potatoes
– 1 chorizo Mariscal & Sarroca
– 250 ml olive oil Mariscal & Sarroca
– Salt
Peel the potatoes and slice them as thinly as possible. Heat the oil in a big frying pan and once it reaches the right temperature (not too hot, we don’t want them to brown) add the potatoes and some salt. You want the potatoes to go soft, but not crunchy, so keep an eye on them and take them out as soon as they break easily when poked with a spatula.
Meanwhile slice the chorizo and reserve. Beat the eggs in a big bowl and season with a little salt.
Chorizo M&S
Drain the potatoes and add them to the beaten eggs. You can keep the oil to use again, just leave a drop in the pan so that your tortilla does not stick to the pan. Make sure the pan is really hot and slightly fry the chorizo, which will release some of its fat. Take the chorizo slices out of the pan and add them to the eggs and potatoes.
You are now ready to cook a perfectly rounded tortilla. In a pan similar in size to the dinner plate you will be using to turn it, pour your egg mixture and cook on a medium heat. When the bottom part of your tortilla is firm and holding together (the top and centre will still be runny), put a large dinner plate upside down on top of the pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the tortilla will fall onto the plate.
Carry back the pan to the stove, and add a drizzle of olive oil to cover the bottom and sides of the pan. Let the pan warm for a few seconds, and carefully slide the tortilla into the frying pan, using a spatula to catch any egg mixture that remains on the plate. Use the spatula to shape the sides of the tortilla. Let it cook for another 3-4 minutes. Turn the heat off and carefully slide the tortilla onto a large plate.
It can be eaten hot or cold.
In our online shop you can find the best Iberico chorizo from Salamanca to give your tortilla that extra special touch.
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