Tortilla Espanola Con Chorizo Food

AUTHENTIC TORTILLA ESPANOLA CON CHORIZO

Steps:

• Lightly beat the eggs, season with a generous sprinkle of salt, and set aside.
• In a large skillet heat the olive oil over medium-low heat. Add the onions and garlic and gently cook until translucent, about 15 minutes. Add the potatoes and continue to cook for about 20 minutes, or until potatoes have completely fallen apart. Take care to keep the heat low enough that the potatoes and onions don't take on any color.
• Drain the onions & potatoes through a colander, reserving enough olive oil for cooking the tortilla.
• Season the potato and onion mixture with salt and mix with the beaten eggs; it should be roughly equal parts potatoes and eggs as you want the mixture to be just barely held together with the eggs.
• Heat a 10" nonstick skillet over medium-low heat and add 1 tablespoon of the cooking oil from the potatoes and onions. Pour the potato and egg mixture into the pan and leave it alone for 2 minutes until the bottom starts to set up. Gently shake the pan to release the eggs from the edge to make sure they're not sticking at all. Cook for 5 minutes or so until the bottom is set but the top is very wet.
• Place a large, flat plate on top of the skillet, hold it tightly, and in one quick motion flip over the pan and the tortilla.
• Wipe out the pan with a paper towel and return it to the heat. Add another tablespoon of the cooking oil and carefully slip the tortilla back into the pan. Using a rubber spatula, carefully tuck the edges of the tortilla into the pan and cook for another 3 minutes. Flip one or two more times to get a rounded edge. (OK I skipped that part)

TORTILLA WITH CHORIZO

Steps:

• Preheat oven to 450 degrees F.
• Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper.
• In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet.
• When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top.
• Remove from oven. Cut into wedges. Serve warm or at room temperature.

TORTILLA ESPANOLA CON CHORIZO

Steps:

• In deep half of frittata pan, medium heat, warm 1 Tbsp. olive oil. Add onion and 1/2 tsp. salt. Cook until tender & translucent, about 5 min. Transfer to plate.
• In a bowl, whisk eggs, salt & pepper. Stir in potatoes, chorizo and onions. In same pan, on med-low heat, warm 1 Tbsp. oil, add eggs. Cook, loosening edges occasionally with rubber spatula for 5-6 minutes. Adjust heat so underside turns golden, but not brown.
• In shallow half of pan, warm 2 tsp. oil over low heat. Place upside down on top of deep pan. Holding firmly, flip and remove deep pan. Put shallow pan over med-low heat and cook, pressing center lightly with spatula until set, 5-6 min. Loosen edges with spatula and slide onto large plate. Let stand 10 minutes. Cut into slices and serve.