Spanish Chorizo and Potato Tortilla

Level: Easy
Yield: 4 servings
Total time: 45 minutes
Preparation time: 20 minutes
Inactive time: 10 minutes
Cooking time: 15 minutes

Nutritional Information

Ingredients

1 pounds russet potatoes, peeled and thinly sliced
2 tablespoons olive oil
large sweet onion, sliced thin
Kosher salt and freshly ground black pepper
pound dry Spanish chorizo or salami, sliced
2 cloves garlic, minced
6 eggs
cup milk
3 green onions, chopped
1 cup shredded Cheddar cheese

Instructions

Heat the oven to 350F (175C).
Boil a large pot of water over medium heat. Add the sliced potatoes and cook until they are just tender. Drain and set aside.
Meanwhile, warm the olive oil in a medium nonstick skillet. Add the onions, season with salt and black pepper, and saut until they become soft and begin to caramelize, about 5 minutes. Incorporate the sliced chorizo and minced garlic, cooking until the sausage browns. Remove from heat.
In a large mixing bowl, whisk the eggs until pale yellow. Stir in the milk, green onions, and Cheddar cheese until well combined. Season with salt and pepper to taste. Add the chorizo and potato mixture, gently folding to combine.
Pour the entire mixture back into the skillet. Transfer the pan to the oven and bake until the eggs are set, approximately 15 minutes. Remove from the oven and allow the tortilla to rest in the pan for 10 minutes.
Use a large clean plate to flip the tortilla over carefully onto a cutting board. Slice into wedges and serve warm or at room temperature.

Serving Tips

Transform this hearty tortilla into elegant appetizers by chilling it completely before cutting into small wedges. To serve, reheat the wedges on a baking sheet in the oven for crisp, clean slices that impress every guest.