spanish tortilla recipe

spanish tortilla with arugula

Hola from Mendoza, Argentina! We are almost a week into our vacation, and we’re definitely in a bit of a barbecued meat and red wine induced daze. Luckily we already had a recipe ready for you.

spanish tortilla with arugula

It turns out this recipe is very appropriate – in the past few days we’ve sampled Spanish style tortilla at restaurants in both Santiago and here in Mendoza.

spanish tortilla with arugula

Around here, they typically serve tortilla with a garnish of some sort – roasted red peppers, chorizo or mixed greens on top. Very tasty! Here’s Tim’s take on Spanish style tortilla…

spanish tortilla with arugula

Potatoes are my weakness.  Whether they are in french fry form, chips, or even baked – I can’t stop eating them.  This dish is equally addictive…

Potato and Chorizo Tortilla

Serves 6-8

4 fresh chorizo sausages. removed from casings

1⁄3 cup  olive oil

4 potatoes, peeled and cut into thin slices

1 onion, thinly sliced

6 large eggs

1/4 cup of chopped parsley

salt and pepper to taste

Preheat the oven to 375°F.  Grab the biggest pan you have, you are going to cook this in stages.  Put the pan on medium-high, and add the chorizo.  Cook the sausage for 5-6 minutes, stirring and breaking up the meat.  Remove the sausage and put on a plate to cool.

Add the olive oil to the pan and begin cooking the potato slices.  Don’t over-crowd the pan.  Your patience will be rewarded with crispy delicious potatoes.  Cook the potatoes for about 5-6 minutes per side.  Remove from the pan and place on a plate.

Remove all but 2 tablespoons of the oil left in the pan.  Add the onions and cook for 8 minutes.  You can break out a couple of pans and do all this at the same time, if you have a dishwasher – or an amazing wife that doesn’t complain about how many dirty pans there are.

Now we layer everything into an oven proof pan or casserole dish, like building a moussaka or lasagna.  A layer of potatoes, then some onion, then the chorizo – season each layer with some salt and pepper.  You should get about 2 to 3 layers.

Beat your eggs well.  You are trying to get some air into them, so the tortilla will be nice and light.  Place the pan back on the heat and add the eggs.  As soon as the eggs begin cooking at the edge of the pan, place in the oven.  After 12 to 15 minutes the eggs should have puffed up.  Remove from oven and allow it to cool slightly.  Garnish with some parsley to add a little brightness. Enjoy!

 spanish tortilla with arugula