Tortilla de Chorizo (Spanish Chorizo Tortilla)

I vividly remember a particular lesson at school in Food Technology when the teacher showed us how to make Spanish Tortilla. The moment she whacked the tortilla in the oven, my skin crawled! I told her that Spanish people (at least all the Spanish people I know) NEVER put it in the oven! Calling her out on her error was a bad idea; she wasn’t impressed and I ended up in trouble. Oh well, it was worth it!

The main reason I used to be worried and therefore hardly ever made tortilla was because of the art of flipping it (as opposed to the sacrilegious act of putting it in the oven), however with practice (and a few tortillas on the floor) you can master this art. You can use a plate that is slightly bigger than your frying pan or a frying pan lid.

Traditional tortilla is made with potatoes and onions (for those who like onion) but my favourite is with added chorizo. Everytime my mum made  a plain tortilla and a chorizo tortilla, the chorizo one would always be finished first.

Traditionally, the potatoes are cut in a style known as patatas panaderas (baker’s potatoes). I was taught by my mother to hold the potato in one hand with the knife in the other. You then cut small thin-medium pieces around the potatoes which results in irregular pieces of potatoes ergo not round. However, you can always quarter the potatoes and cut into thin-medium slices instead.

Ingredients

6 eggs

1 medium onion, thinly sliced

4 medium potatoes, in the panadera style

1 cooking chorizo

Salt, to taste

Olive oil

Method

Fry the potatoes and onion in plenty of olive oil until nice and soft. Using a fork break some of the potatoes while turning them; they don’t need to browned like chips, just soft and cooked thoroughly.

Beat the eggs in a large bowl and add the raw chorizo. To this mixture add the cooked potatoes and onion (make sure you use a slotted spoon to get rid of most of the oil). Mix well.

Pour this mixture back into the frying pan. Mum’s trick: reserve some of the beaten egg to use later.

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4 Poke some holes in the tortilla to evenly distribute the egg.

5 Now it’s time to flip!

6 When the tortilla has been successfully flipped (or scraped off the floor haha) poke some more holes in it and add the reserved egg mixture from before. Cook for 1-2 minutes.

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7 Flip once more and then cook for no longer than one minute.

8 Flip or slide onto a plate and serve.

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Note: in my house we eat the tortilla quite eggy and runny but if you prefer you can cook it longer so it’s more set. This style is known as Tortilla de Betanzos (Betanzos Style Tortilla). Betanzos is a town in A Coruña (Galicia, Spain) and is famous for its tortillas.

 

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