Name: Spanish Tortilla with Chorizo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Spanish
Ingredients: ½ cup extra-virgin olive oil; 1 ¼ pounds Yukon gold potatoes, peeled and thinly sliced in ⅛” slices (about 9 small potatoes); 3 medium shallots, diced; 2 ounces cured Spanish chorizo, finely diced; 7 large eggs; Kosher salt, as needed; 2 tablespoons unsalted butter; 3 ounces goat cheese; 1 tablespoon chopped fresh herbs (chives and parsley)

Description

A delicious Spanish tortilla made with thinly sliced potatoes, chorizo, and goat cheese.

Ingredients

Scale

½ cup extra-virgin olive oil
1 ¼ pounds Yukon gold potatoes, peeled and thinly sliced in ⅛” slices (about 9 small potatoes)
3 medium shallots, diced
2 ounces cured Spanish chorizo, finely diced
7 large eggs
Kosher salt, as needed
2 tablespoons unsalted butter
3 ounces goat cheese
1 tablespoon chopped fresh herbs (chives and parsley)

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Instructions

Use a mandolin to get the potatoes super thin (just watch your fingers while you’re slicing!). Heat a 10” (25cm), oven safe, non-stick frying pan over medium heat, add the olive oil and heat through. Working in batches, add potatoes and fry until tender, about 3 minutes. Remove to a paper towel lined plate to drain and continue with the remaining potatoes.
Return the pan to medium heat, remove all but 2 tablespoons (27g) of the olive oil and heat through. Add the shallots and sauté until tender, about 4 minutes. Then add the diced chorizo and continue to sauté until the chorizo is fragrant and crispy, about an additional 2 minutes.
Heat oven to 350ºF (180ºC). In a large mixing bowl whisk together the eggs until they fall in ribbons from the whisk. Season with salt. Add the cooked potatoes and the shallot chorizo mixture to the bowl and stir to combine.
Return the pan to medium-low heat, add the butter and allow to melt. Carefully pour the egg mixture into the skillet and top with the goat cheese. Using a rubber spatula, carefully stir the egg mixture then evenly spread in the pan. Cook until the eggs are still runny in the middle but set around the outside, about 5 minutes.
Transfer the pan to the oven and bake until the eggs are puffed and the mixture is set, about 8 minutes.
Let cool slightly then invert the pan onto a large serving plate and flip the tortilla. Top with herbs then cut into slices and serve.

Notes

This tortilla can be served warm or at room temperature.
Feel free to substitute the herbs based on your preference.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Oven-Baked
Cuisine: Spanish

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 1g
Sodium: 500mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 10g
Cholesterol: 210mg