### Savory Spanish Flavors: Traditional Tortilla Española with a Twist of Chorizo and Fresh Herbs
Hello, lovely readers! Al here, back with another delightful recipe to bring some international flair to your home kitchen. Today, we’re taking a culinary journey to Spain with a comforting and flavorful dish: Tortilla Española, also known as Spanish omelette. But you know I can’t resist adding my own twist, so we’re elevating this classic with a bit of spicy chorizo and fresh herbs.
Tortilla Española is a staple in Spanish cuisine. It’s traditionally made with just eggs, potatoes, and onions cooked gently in olive oil. It’s one of those beautifully simple yet incredibly satisfying dishes that’s perfect for any meal of the day—whether it’s a hearty breakfast, a light lunch, or a satisfying dinner. And the best part? It’s incredibly versatile, so feel free to adapt this to what you have on hand or to suit your personal tastes.
### Ingredients
– 6 large eggs
– 500g potatoes, peeled and thinly sliced
– 1 medium onion, thinly sliced
– 150g chorizo, thinly sliced
– 3 tbsp olive oil
– 2 cloves garlic, minced
– 1 tbsp fresh parsley, chopped
– 1 tsp fresh thyme leaves
– Salt, to taste
– Black pepper, to taste
### Method
1. **Prepare the Ingredients:**
– Thinly slice the potatoes and onion.
– Slice the chorizo and mince the garlic.
– Chop the fresh parsley and remove thyme leaves from stems.
2. **Cook the Potatoes and Onion:**
– Heat 2 tbsp of olive oil in a large, oven-safe pan over medium heat.
– Add the thinly sliced potatoes and onion.
– Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and the onion is translucent.
3. **Add Chorizo and Garlic:**
– Add the chorizo slices and minced garlic to the pan.
– Cook for an additional 5 minutes until the chorizo starts to crisp and the garlic is fragrant.
4. **Prepare the Egg Mixture:**
– In a large bowl, whisk the 6 eggs.
– Add the chopped parsley, fresh thyme, salt, and black pepper to the eggs.
5. **Combine and Cook:**
– Pour the egg mixture over the potato, onion, and chorizo mix in the pan.
– Stir gently to combine all ingredients evenly.
– Reduce heat to low and cook for about 10-12 minutes, until the eggs start to set around the edges but are still slightly runny in the center.
6. **Finish in the Oven:**
– Preheat your grill (broiler) to high.
– Place the pan under the grill and cook for 5-7 minutes, until the top is golden and the tortilla is completely set.
7. **Serve:**
– Allow the tortilla to cool slightly.
– Slice into wedges and serve warm or at room temperature.
#### Musings from My Kitchen:
I must say, the addition of chorizo to this traditional dish adds a wonderful smoky, slightly spicy kick that pairs beautifully with the tender potatoes and creamy eggs. The fresh herbs add a little burst of green freshness that makes the whole dish sing. As always, quality ingredients make all the difference, so I recommend using the best chorizo you can find and the freshest eggs available.
This dish is fantastic for those busy weekdays when you need a last-minute dinner, but it’s also elegant enough to be the star of a weekend brunch. I love how the Tortilla Española can adapt so gracefully to any dining occasion.
Trying to think of ways to enjoy your Tortilla Española leftovers? It’s fabulous served the next day at room temperature or even cold, making it an excellent option for packed lunches or picnics. You might also find it delicious alongside a crisp green salad for a light yet satisfying meal.
Give this recipe a try and let me know what you think! Do you have any favorite spins on traditional dishes? I’d love to hear about them in the comments below. Happy cooking!
Cheers,
Al
Ingredients
– 6 large eggs
– 500g potatoes, peeled and thinly sliced
– 1 medium onion, thinly sliced
– 150g chorizo, thinly sliced
– 3 tbsp olive oil
– 2 cloves garlic, minced
– 1 tbsp fresh parsley, chopped
– 1 tsp fresh thyme leaves
– Salt, to taste
– Black pepper, to taste
Method
1. **Prepare the Ingredients:**
– Thinly slice the potatoes and onion.
– Slice the chorizo and mince the garlic.
– Chop the fresh parsley and remove thyme leaves from stems.
2. **Cook the Potatoes and Onion:**
– Heat 2 tbsp of olive oil in a large, oven-safe pan over medium heat.
– Add the thinly sliced potatoes and onion.
– Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and the onion is translucent.
3. **Add Chorizo and Garlic:**
– Add the chorizo slices and minced garlic to the pan.
– Cook for an additional 5 minutes until the chorizo starts to crisp and the garlic is fragrant.
4. **Prepare the Egg Mixture:**
– In a large bowl, whisk the 6 eggs.
– Add the chopped parsley, fresh thyme, salt, and black pepper to the eggs.
5. **Combine and Cook:**
– Pour the egg mixture over the potato, onion, and chorizo mix in the pan.
– Stir gently to combine all ingredients evenly.
– Reduce heat to low and cook for about 10-12 minutes, until the eggs start to set around the edges but are still slightly runny in the center.
6. **Finish in the Oven:**
– Preheat your grill (broiler) to high.
– Place the pan under the grill and cook for 5-7 minutes, until the top is golden and the tortilla is completely set.
7. **Serve:**
– Allow the tortilla to cool slightly.
– Slice into wedges and serve warm or at room temperature.
