SPANISH TORTILLA

Spanish tortilla (not to be confused with Mexican tortillas)  is a classic Spanish dish sometimes with meat and sometimes without.  Served as a main dish or cut into pieces and served as a tapas.  I am working very hard to serve high-protein meals to my recuperating hubby (protein, the building block of all cells!) decided to give it a try for dinner. So I thought this dish might break the monotony of just a meat dish.

 Simple ingredients - garlic, green onions, milk, eggs, potatoes, sweet onion, EVOO, and cheese.  The only ingredient out of the ordinary is sliced dry chorizo or salami. Hubby not a fan of dried salami so decided I would use fresh chorizo and just slice it and pre-cook.

 This is a one pan dish. Slice the chorizo and brown/cook in the skillet.

Potatoes are sliced thin and boiled and set aside.

Chorizo removed from pan, onions added and cooked to caramelize them.

Chorizo back in the pan along with the garlic and stir to cook the garlic. Then in a big bowl this mixture gets gently folded into the potatoes and the mixture of the eggs, green onions and cheese.

Back into the frying pan (I wiped out the pan and sprayed it good with Pam) you will invert the cooked Spanish Tortilla onto a serving dish to serve.

Before I give the recipe I want to make a couple of notes. If you love chorizo you will love this - my substitution of the fresh vs the dry was for two reasons - my store did not have the dry and the fresh had more protein. I really think to make this authentic you need the dry chorizo.  The patient loved the flavor of the meat in the dish but did not eat the meat.  I will make this again soon but think I will be making the meatless version.  Will  add two more eggs to make up for the elimination of the meat.  There are a lot of recipes for this dish but many of them say to fry the potatoes - I particularly like this recipe because you simply peel, slice (used the mandoline) cook until fork tender and set aside - no use of any oil.

I served this with a green salad and corn.

Recipe

2 pounds russet potatoes, peeled and thinly sliced
2 tablespoons olive oil
1 medium sweet onion, thinly sliced
Kosher salt and freshly cracked black pepper
1/4 pound dry Spanish chorizo or sliced fresh chorizo
2 cloves garlic, minced
6 eggs
2/3 cup milk
3 green onions, chopped
1 cup shredded Cheddar

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.

 

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Recipe modified from Melissa D'Arabian, Food Network