Name: Spanish Tortilla with Chorizo and Scallions
Total time: 1 h 15 min
Cuisine: Spanish & PortugueseEurope
Ingredients: 4 ounces Spanish chorizo , cut into medium dice; 5 tablespoons plus 1 teaspoon extra virgin olive oil; 1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices; 1 small onion , halved and sliced thin; 1 teaspoon table salt; 1/4 teaspoon ground black pepper; 8 large eggs; 4 thinly sliced scallions (green and white parts); Garlic Mayonnaise (see note) (optional)

Spanish Tortilla with Chorizo and Scallions

By America's Test Kitchen

Published on December 25, 2011

Time

1¼ hours

Yield

Serves 4 as light entrée; 6 as an appetizer

Spanish Tortilla with Chorizo and Scallions

Ingredients

4 ounces Spanish chorizo, cut into medium dice5 tablespoons plus 1 teaspoon extra virgin olive oil 1 ½ pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into ⅛-inch-thick slices1 small onion, halved and sliced thin1 teaspoon table salt ¼ teaspoon ground black pepper 8 large eggs 4 thinly sliced scallions (green and white parts)Garlic Mayonnaise (see note) (optional)

Before You Begin

Spanish tortillas are often served warm or at room temperature with olives, pickles, and Garlic Mayonnaise (see related recipe) as an appetizer. They may also be served with a salad as a light entrée. For the most traditional tortilla, omit the chorizo and scallions. We recommend using our winning brand of extra-virgin olive oil, Columela. Use a cured, Spanish-style chorizo for this recipe. Portuguese linguica is a suitable substitute.

Instructions

Heat chorizo with 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until chorizo is browned and fat has rendered, about 5 minutes. Reduce heat to medium-low.

Toss 4 tablespoons oil, potatoes, onion, ½ teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it’s OK if some potato slices break into smaller pieces).

Meanwhile, whisk eggs and remaining ½ teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture and scallions into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.

Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. Following photos below, slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.