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Tortilla con Chorizo

12:43 AM Dalia Dogmoch 0 Comments Category : ,

picture by Shruti Jagdeesh and for ITP Publishing

As I'm officially on holiday (on the foodie trip of a life time driving from the south of France to Spain and stopping at every little yummy town on the way), I won't be able to post current recipes.. But I kept some spare so that I don't disappear for too long from the blog :)

I will also be tweeting from my foodie excursion, with pictures and updates on what is happening food wise in this part of the world.. And of course, I'm coming back to Dubai with loads of new and exciting recipes..

But for now, I will leave you with this beautiful Spanish Tortilla. I've been munching on this delicacy since I'm tiny.. In the summer when I'm in Spain, there is always a tortilla sitting in the kitchen for a quick lunch or snack in between meals.. It tastes best at room temperature - and don't over cook it! The best parts are the mushy bits of egg and potato!

Prep & Cook Time: ~45 minutes 
Serves 4 - 6
  • Prep 3 large potatoes, cut in slices
  • 1 large onion, chopped
  • 9 large eggs
  • 3 chorizo sausages (or any preferred type), cut in round slices
  • ½ cup of olive oil
  • salt and cracked pepper to taste

Preheat the oven to 200C. In a pan, heat a generous amount of olive oil. Cook the onions and potatoes together on low - med heat, until the potatoes are just about done, but still slightly firm. Don’t forget to season, then drain from the excess olive oil and set aside.

Sauté the sausages for a few minutes in the same pan, then add the potatoes and onions and cook for another minute or so.

In a bowl, whisk the eggs, season, and pour over the potatoes, sausages and onions. Cook for a few minutes over low heat, just until the sides start to cook. Place the pan in the oven for a few minutes, just until the top is firm but not dry, so that the tortilla remains slightly moist. Let it cool down before serving. Buen provecho!

(as featured in Harper's Bazaar Arabia June 2011)

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