6 hours ago
Tuesday, March 21, 2017
Whenever I say I am making a tortilla Espanola, I get sidetracked.
I have good intentions of just frying the potatoes and onions and adding the eggs and doing the flip trick, but I always throw something else in the mix to make it something else.
I have been told by many purists, an authentic tortilla is JUST ONIONS AND POTATOES AND EGGS. Done on the stovetop, never in the oven.
It is served as part of a tapas menu usually with aioli.
Ok, ok, I got it. That's why I am calling this a "frittata" instead of the other.
To my potatoes and onions, I added chorizo and peas......I like to see green in my omelet, and I like some ham.
This was delicious. Great for breakfast, or later at room temperature for snack.
I used hot sauce instead of aioli this time.
small amount of chorizo, diced
1 yellow onion, cut into chunks
handful of defrosted peas
1 potato, diced (I used a red potato w/ skin on)
salt & pepper
In a large heavy nonstick skillet, heat some olive oil (enough to coat the pan).
Cook the potatoes about 8 minutes, adding more oil as needed. You can also used leftover cooked potato, which makes life easier.
Add in the onion and chorizo and cook another 2 minutes until onion is cooked.
Whisk eggs and peas and slowly pour over everything in the pan.
Season w/ a pinch of salt & pepper.
I added some tiny red onions to the top because I had them, just for aesthetics, but you don't have to.
Cook on medium for about 2 minutes, until the sides of the omelet are set.
Then transfer to a 375F oven and cook for 12 minutes, until the frittata is set in the middle.
The omelet should easily slide out of the pan.
Cut into wedges and serve.