The Pioneer Woman Tasty Kitchen
Profile Photo

Shortcut Tortilla Espanola with Chorizo

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This potato and egg omelette is a twist on a traditional Spanish tortilla, but with chorizo added, a shorter cook time, and less oil than most recipes.

From Joanne Ozug of Fifteen Spatulas.

Ingredients

  • ¼ cups Olive Oil
  • 2 cups Diced Yellow Onion
  • Salt And Pepper
  • 1 pound Yukon Gold Potatoes, Diced
  • 8 ounces, weight Spanish Chorizo, Diced
  • 6  Extra Large Eggs, Beaten

Preparation

Preheat oven to 350ºF.

In a 10-inch cast iron or other nonstick ovenproof skillet, add olive oil over medium heat. Add onion, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook for 15 minutes, until soft.

Remove the softened onion with a slotted spoon. There should still be a few tablespoons of oil left over in the pan. If not, add more as needed.

Add diced potato to the oil, season with ½ teaspoon salt, and cook for 10 minutes until tender. Remove the cooked potato to the same bowl as the onions.

Add diced chorizo, and cook for 1–2 minutes, just to brown slightly. Add the cooked onion and potatoes back in, and toss to evenly distribute with the chorizo.

Stir ¼ teaspoon of salt into the eggs, then pour it into the skillet. Cook for 3–4 minutes on the stovetop until the sides start to firm up, then transfer the skillet to the oven. Cook for 15–20 minutes, until the egg has set.

Let the tortilla cool slightly, then cut into slices and serve. Enjoy!

Note: Leftovers will keep in the refrigerator for 2–3 days.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easy Breakfast Casserole
Profile Photo by Trish Boese in Breakfast
Hashbrowns, bacon, and eggs in a single dish.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Cherry Apricot Hand Tarts
Profile Photo by Paige in Breakfast
When you make your own pop tarts at home, you can...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Blackberry Cream Cheese French Toast Bake
Profile Photo by Julie {The Old School Cook} in Breakfast
Overnight french toast casserole filled with fresh blackberries and maple syrup-sweetened...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Smashed Avocado Toast and Veggies
Profile Photo by Simple Green Moms in Breakfast
We love avocados for their great taste and health benefits. This...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Sausage Breakfast Pizza with Country Gravy
Profile Photo by Lori Kemph | Mutt & Chops in Breakfast
A homemade pizza, with a fresh crust, topped with an old-fashioned...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy