Tortilla Española Recipe

Preparation Steps

1. 1

   Prepare the Potatoes

   Peel the potatoes and cut them into thin slices. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat, then add the potatoes and a pinch of salt. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and lightly golden. Remove from heat and let cool slightly.

2. 2

   Cook the Chorizo and Vegetables

   In the same skillet, add the chorizo and cook over medium heat for about 5 minutes until browned. Then, add the diced onion and bell peppers. Sauté for another 5-7 minutes until the vegetables are softened.

3. 3

   Combine Ingredients

   In a large bowl, beat the eggs with the remaining salt and black pepper. Add the cooked potatoes and chorizo mixture to the eggs and mix well to combine.

4. 4

   Cook the Tortilla

   Wipe the skillet clean and add the remaining 2 tablespoons of olive oil. Pour the egg mixture into the skillet and cook over medium heat for about 5-7 minutes, or until the bottom is set and lightly browned. Carefully flip the tortilla over using a large plate and cook the other side for another 5-7 minutes until fully cooked.

5. 5

   Serve

   Once cooked, transfer the Tortilla Española to a serving plate. Let it rest for a few minutes, then cut into wedges and serve with toast and a side of sautéed peppers and onions.