Our Version of the Tortilla Española

Written by Crafty Spices

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Tortilla Española.

The original Tortilla Española or Spanish Tortilla is a traditional Spanish recipe made very often in Spain. Today we are featuring our very own version of this wonderful dish.

We like to be playful with our dishes, and most of the time I end up doing a spin-off of the original recipe, so I'm sure it doesn't surprise my friends that this is not the original or traditional dish, but a spicy spin off.

We have done different variation of this dish and my family seems to love them all. I would consider todays recipe as one of the simple versions, I say this because we have done it with way more ingredients than this one.

Ready in: 50 Minutes (20 Prep - 30 Cook)  |  Serves: 6 to 8  |  Complexity: Medium
Ingredients
  • 8 to 10 Large Potatoes
  • Chorizo as much as desiered
  • 10 Large Eggs
  • 2 tsp Salt
  • +/- 1 Cup Extra Virgin Olive Oil - EVOO (enough to cover potatoes)
  • 1 Large frying Pan
  • 1 Small frying Pan
  • 1 Large Serving Plate (Larger than the Large Frying Pan)
  • 1 Small bowl (to beat eggs)
  • 1 Large bowl (big enough to fit all ingredients)
Tortilla Española - Ingresients
Directions
Tortilla Española - ChorizoTortilla Española - Potatoes
Tortilla Española - Fried ChorizoTortilla Española - Fried Potatoes
Tortilla Española - Mix in the pan
  1. Wash and peal potatoes, cut into medium size cubes.
  2. Place large frying pan on the stove at Medium heat, add EVOO.
  3. While EVOO get's hot, start cutting the chorizo into small slices.
  4. Add potatoes to hot EVOO and fry until they are just starting to get golden (don't let them longer), take them out and place to a side.
  5. Put small frying pan on stove, add +/- 3 tbs of EVOO (same used for potatoes).
  6. Ones EVOO is hot, add Chorizo, fry for 1 to 2 minutes at most (don't let them toast). Remove from frying pan.
  7. In small bowl beat eggs and salt.
  8. In large bowl mix potatoes, Chorizo, and eggs mix.
  9. Remove most EVOO from large frying pan, leave just enough to coat the pan (bottom and sides), put on stove at medium heat.
  10. Add mixture to large frying pan, cook until stable and a golden bottom side (about 3 minutes).
  11. Remove up side down in a plate and put back into frying pan to cook the other side, until nice and golden. The idea is that it remains moist in the inside.

Tortilla flip and the final Product in the pictures below.
Tortilla Española - Flipping the Tortilla
Tortilla Española
 
 Feel free to make this recipe your own, add ingredients or remove from this recipe. Thank you, and enjoy!
 
Jay
Author: Jay
"Friend, companion, wife, and modern mom to 2 beautiful baby girls. Loves to travel and enjoys the outdoors, likes to cook and bake, enjoys doing crafty things and spending time with her family.

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Comments   
Kristina
0 # RE: Template Recetas 1Kristina 2012-08-13 13:34
Following from Mom's Monday Mingle!

YUM!!!

Please stop by & say Hello if you have the chance. (And follow)

Kristina
www.yomichaelmichael.com
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Kristina
0 # RE: Template Recetas 1Kristina 2012-08-13 20:23
I'm following you via your e-mail subscriptions. :)
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Dani - ATA Girls
0 # ATA GirlsDani - ATA Girls 2012-08-17 09:39
Great recipe - can't wait to try. Following from the Friday Blog Hop - stop by if you can. allthoseartsygirls.blogspot.co m/
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