Several years ago on a visit to my local library, I borrowed The New Spanish Table. It was so wonderful I had to have the book for myself, and several of the recipes, like this Potato and Chorizo Spanish Tortilla, have become favorites in our household. I love the flavor combination of the chorizo and the potatoes, how easy it is to put together, and the great addition of aioli to the dish. Yum!
While the inspiration for the recipe (and the combination of Spanish tortilla + aioli) is from The New Spanish Table, I have made a few changes over the years to fit more with our tastes. I’ve streamlined the steps, reduced some of the oil, and added some fresh herbs to the party. For instance, the original recipe called for frying the potatoes in a fair amount of oil and then letting the potatoes cool before combining them with the eggs. I steam the potatoes while I saute the shallot and chorizo in my skillet and then I combine everything right in the skillet and begin making the tortilla.
I should also note that I often make this dish with linguica instead of chorizo. Linguica is a Portuguese sausage which is very similar to a mild chorizo and one of our favorites to use in all sorts of Spanish and Mexican dishes. Basically, I live in a part of the US where Portuguese sausage, both linguica and chourico, is easy to find and in all our supermarkets and Spanish sausage is just about nonexistent. However, chorizo or linguica, either sausage makes a great Spanish tortilla and I love this recipe either way!
When you are cooking this, make sure you use a nonstick pan or a very well seasoned cast iron pan. The last thing you want is for your tortilla to attach itself to the bottom of the pan and need to be scraped out. (Though you may still need to run a knife around the edge and nudge the bottom a bit.) If you want to turn the tortilla over in the pan to cook both sides, have fun. I do it sometimes, but it’s always a production and usually I just want to eat. 🙂 So what I do is cover the pan, put the heat on low, and let it finish as is. Alternatively, if your pan is oven safe to 500F, you can pop it under the broiler for a few minutes once most of the egg is set. I guess it depends on how important it is to you for both the top and bottom of your tortilla to be browned. This is a decision only you can make!
I hope you’ve been enjoying the Spanish food kick I’ve been on lately! With my Quick and Easy Romesco Sauce and Pan-Fried Spanish Cauliflower Tapas recipes and now this Spanish Tortilla, you have the start of an excellent tapas party. Have any ideas on what would round out the offerings? I have a few, but I’m happy to add a couple more ideas to the list!
- 2 large yellow potatoes, peeled and cut into ½" dice
- 2 tbsp olive oil
- 1 med shallot, thinly sliced
- 7 oz chorizo, ground or cut into ½" dice
- 7 large eggs
- 1 tbsp chicken broth
- ½ tsp kosher salt
- 2 tbsp chopped fresh parsley
- 1 green onion, thinly sliced
- 1 egg yolk
- ½ tsp kosher salt
- 2 tbsp lemon juice
- ¼ cup extra virgin olive oil
- ¼ cup vegetable oil
- Steam potatoes for 10-12 minutes, or until tender.
- Heat olive oil over medium heat in a 10-inch skillet, either non-stick or very well seasoned cast iron. Add shallots and chorizo and saute for 7-8 minutes.
- Break eggs into a medium bowl. Whisk them together with chicken broth, salt, 1 tbsp of parsley, and about half the scallions.
- Add potatoes to skillet and mix them well with the shallots and chorizo. Pour in egg mixture and stir everything together, shaking the pan a bit to get the top of the tortilla fairly even.
- Reduce heat to medium-low, and cook the tortilla, running a knife along the edge occasionally to let some of egg run down along the inside edge of the skillet, until it is set most of the way through, 8-10 minutes. The top will still be wet.
- At this point you have a choice. You can turn the heat all the way to low, cover the skillet, and let it finish, about 5 minutes. Or you can flip the tortilla by inverting it onto a plate and then sliding it into the pan again with a little more olive oil, cooking it another 3-4 minutes. I have used both methods and they both make a tasty tortilla. Method one is simpler and method two gives you crispy top and bottom.
- Once the tortilla is cooked and set all the way through, loosen it from the skillet if needed and then slide it out onto a cutting board or serving dish. Serve warm or at room temperature with the aioli. Cut it into wedges for dinner portions or into squares for tapas portions.
- For the aioli: In a medium bowl, whisk together the egg yolk, salt, and 1 tbsp of the lemon juice. The yolk will get light colored and then darken a bit. Now is the time to start adding the oil. Whisking the egg mixture constantly, begin adding the oil in a slow, steady stream until all the oil is used and the sauce has thickened.
Recipe inspired by The New Spanish Table by Anya von Bremzen.