Hello, cooking enthusiasts! Al here, welcoming you back to another delicious adventure in the kitchen. Today, we’re diving into the vibrant world of Spanish cuisine with a delightful dish that’s perfect for brunch: Chorizo and Potato Tortilla with Garlic Aioli. As you might know, with four kids at home, brunch is often our secret weapon for switching things up and introducing new flavors to their evolving palates.
I love how this dish brings together the rustic warmth of Spanish food, with the heartiness of potatoes and the rich, spicy kick of chorizo. It’s a dish that’s as pleasing to the eye as it is to the taste buds; a golden, round beauty that’s crispy on the outside and soft in the middle. Plus, pairing it with a creamy garlic aioli adds that extra special touch that makes it impossible to resist.
Now, I have to admit, I have a bit of a soft spot for Spanish dishes. Maybe it’s the way they bring family and friends together, or the way they seem to effortlessly blend simple ingredients into something spectacular. Either way, this chorizo and potato tortilla feels like a tightrope walk between a comforting classic and a taste of travel, right from the comfort of home.
As you dive into slicing those potatoes and cracking those eggs, you might find yourself thinking about Spanish plazas bustling with life and laughter. I know I do! It’s that imagination that makes cooking so much more enjoyable, turning a routine meal into a story worth savoring.
So grab your apron, gather the family, and let’s get cooking. I promise, this dish is a wonderful excuse to linger around the table a little longer, going for seconds and perhaps even thirds! And trust me, when you serve this with a dollop of garlic aioli, you’ll win everyone over, even those notoriously picky eaters in the house.
Let’s bring a bit of Spain into our homes today. I hope you enjoy making (and eating) this Chorizo and Potato Tortilla as much as I did. Until next time, happy cooking!
Ingredients
– 200g chorizo, diced
– 500g potatoes, peeled and thinly sliced
– 1 large onion, finely sliced
– 6 large eggs
– 2 tablespoons olive oil
– Salt, to taste
– Black pepper, to taste
– 200ml mayonnaise
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 tablespoon chopped fresh parsley for garnish
Method
1. Preheat your oven to 180°C (350°F).
2. Heat 1 tablespoon of olive oil in a large, oven-safe frying pan over medium heat. Add the diced chorizo and cook for 5-7 minutes until it releases its oils and becomes slightly crispy. Remove the chorizo and set aside.
3. In the same pan, add the sliced potatoes and onions. Season with salt and black pepper. Cook for 10-15 minutes, stirring occasionally, until the potatoes are tender and the onions are soft.
4. In a large bowl, beat the eggs and season with a little more salt and pepper. Stir the cooked chorizo into the eggs.
5. Add the chorizo and egg mixture to the pan, spreading it evenly over the potatoes and onions. Cook on the stovetop over low heat for about 5 minutes until the edges start to set.
6. Transfer the pan to the preheated oven and bake for 12-15 minutes or until the tortilla is firm in the center and lightly golden on top.
7. While the tortilla bakes, combine the mayonnaise, minced garlic, and lemon juice in a small bowl to make the garlic aioli. Mix well and set aside.
8. Remove the tortilla from the oven and let it cool for a few minutes. Use a spatula to gently slide it onto a serving plate.
9. Serve the chorizo and potato tortilla warm, garnished with chopped fresh parsley, alongside the garlic aioli for dipping.
