Best 4 Simple Supper Spanish Tortilla With Chorizo Recipes

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From the sun-drenched fields of Spain comes a culinary delight that embodies the essence of simplicity and flavor. "Simple Supper Spanish Tortilla with Chorizo" is a delectable dish that has captured the hearts and taste buds of countless food enthusiasts worldwide. Imagine a golden-brown, fluffy omelet generously filled with tender pieces of chorizo, onions, and potatoes, united in a harmonious blend of flavors.

Here are our top 4 tried and tested recipes!

SIMPLE SUPPER: SPANISH TORTILLA WITH CHORIZO



Simple Supper: Spanish Tortilla with Chorizo image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 8

1/3 cup olive oil, plus more for plate
14 ounces russet potatoes, peeled and cubed (about 2 large potatoes)
2 red onions, roughly chopped
Coarse salt and freshly ground pepper
7 ounces chorizo sausage, casings removed and very thinly sliced
1 clove garlic, crushed
2 tablespoons freshly chopped flat-leaf parsley leaves
6 large eggs, lightly beaten

Steps:

  • In an 8-inch skillet that's 1 1/2 inches deep, heat two-thirds of the olive oil over medium heat. When oil is hot, add potatoes, and cook for 10 minutes. Add onions, season with salt, and cook for 10 minutes more. Stir in chorizo, garlic, and parsley, being careful not to crush potatoes; cook 2 minutes. Transfer to a medium bowl to cool slightly.
  • Lightly oil a large plate; set aside. Wipe skillet clean using paper towels; heat remaining olive oil over medium heat. Season eggs with salt and pepper. Using a spoon, gently mix eggs into cooled potato mixture; add mixture to pan. Cook until eggs are half cooked, gently pulling edge of tortilla toward the center so any uncooked liquid runs underneath. Let sit, untouched, over low heat until underside of tortilla is almost cooked, 2 to 3 minutes. Slide tortilla onto oiled plate, and invert back into pan; cook until both sides are cooked and the center is still soft. Slide tortilla onto a serving plate. Serve warm or at room temperature.

TORTILLA WITH CHORIZO



Tortilla with Chorizo image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 medium yellow onion, sliced
1 red pepper, roughly chopped
1 (7-ounce) package pre-cooked chorizo, thinly sliced
1/2 pound red potatoes, cubed, boiled until tender and drained
1 garlic clove, minced
3 tablespoons chopped cilantro leaves
1 teaspoon kosher salt, plus 1 pinch
1/2 teaspoon freshly ground black pepper
12 eggs

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.

SPANISH TORTILLA WITH CHORIZO, PIQUILLO PEPPERS AND GURROXTA CHEESE



Spanish Tortilla with Chorizo, Piquillo Peppers and Gurroxta Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons canola oil
1 small Spanish onion, finely diced
3 cloves garlic, finely chopped to a paste with a pinch kosher salt
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon ground Spanish paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cinnamon
1/4 cup cider vinegar
1 1/4 pounds well-marbled ground pork shoulder
Kosher salt and freshly ground black pepper
2 tablespoons Spanish olive oil
1 dozen large eggs
4 ounces Gurroxta cheese, grated
1/4 cup chopped fresh parsley leaves
6 piquillo peppers, thinly sliced
Kosher salt and freshly ground black pepper

Steps:

  • For the chorizo: Heat the oil in a small saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook for 1 minute. Add the vinegar and cook until reduced. Remove from the heat, transfer to a blender and blend until smooth. Pour into a bowl and let cool to room temperature.
  • Mix in the ground pork gently to combine. Sprinkle with salt and black pepper. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
  • For the tortilla: Preheat the oven to 350 degrees F. Heat the oil in a large nonstick saute pan over high heat. Add the chorizo and cook until golden brown. Transfer to a paper-towel-lined plate using a slotted spoon. Remove all but 2 tablespoons of the fat from the pan. Return the pan over medium heat.
  • Whisk together the eggs in a large bowl until pale and fluffy. Add the cheese, parsley, peppers and chorizo and sprinkle with salt and black pepper. Add the egg mixture to the pan, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally, until it has set. Transfer to the oven and bake until set, about 15 minutes.
  • When the tortilla is firm, remove from the oven, place a large plate over the pan and flip the tortilla onto it. Cut into wedges and serve.

TORTILLA ESPANOLA WITH CHORIZO



Tortilla Espanola with Chorizo image

Diced chorizo contributes a spicy note to tortilla espanola, a classic Spanish egg dish with potatoes and onion often served warm as an appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

1/2 cup extra-virgin olive oil, plus more for skillet if needed
1 1/4 pounds Yukon Gold potatoes (about 3 large), peeled and cut into 3/4-inch cubes
1/4 medium onion, diced (1/4 cup)
Coarse salt and freshly ground pepper
6 ounces dried chorizo, cut into 1/4-inch dice
6 large eggs, beaten

Steps:

  • Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.
  • Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.
  • Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.

Tips:

  • Choose the right potatoes: Waxy potatoes like Yukon Gold or Red Bliss are best for this recipe, as they hold their shape well and won't become too mushy.
  • Slice the potatoes thinly: This will help them cook evenly and quickly.
  • Don't crowd the pan: When cooking the potatoes, make sure to leave enough space between them so that they can brown evenly.
  • Use a non-stick skillet: This will help prevent the potatoes from sticking to the pan.
  • Flip the tortilla carefully: When it's time to flip the tortilla, use a large spatula and slide it carefully under the tortilla. Then, place a plate over the skillet and quickly flip the tortilla onto the plate. Then, slide the tortilla back into the skillet to cook the other side.
  • Serve with your favorite toppings: Tortilla can be served with a variety of toppings, such as salsa, guacamole, sour cream, or cheese.

Conclusion:

Spanish tortilla is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover potatoes. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying meal that the whole family will enjoy.

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