Around the World in 18 Breakfasts: Spain

potato and chorizo tortilla

Week 10: Potato and chorizo tortilla
Despite sharing a name, the Spanish tortilla is nothing like its Mexican cousin. The Spanish take on the tortilla is more like an omelette crossed with a hash brown-on-steroids. Spanish tortillas are a staple of tapas and can be eaten at any time of the day. I first tried them on a tour of Europe BC (before children) so I had a vague recollection of what they were supposed to taste like. As usual, we took a number of recipes and cherry picked the bits we liked. The version you see pictured in this post was a little light on egg, so I’ve tweaked the potato-to-egg ratio slightly in the recipe below. I’ve also upped the chorizo component as ours could have done with a bit more meaty goodness (although, if you wanted to be a purist about it, you’d leave the chorizo out altogether). Also, if you want to be really traditional, throw some finely diced onion into the frypan when you’re cooking up the potatoes. We’re not huge on onion so we left it out.ATW banner Spain

What you will need:
(Makes one thick tortilla, 15cm in diameter)

  • 2 medium potatoes cut very finely (we found they expanded quite a lot once cooked)
  • 5 eggs
  • salt to taste
  • 60g chorizo, chopped finely
  • 2 tbsp oil
  • toothpicks (optional)

1. Shallow fry potatoes in the oil over medium heat until tender (about 10 mins). Add the chorizo in after about 8 mins. Add a generous sprinkle of salt. The aim is just to soften the potato. If it’s starting to brown, turn the heat down.
2. Take potato and chorizo mixture off the heat and let cool for about 10 mins. In the meantime, lightly whisk the eggs.
3. Add the potato and chorizo to the egg and mix well.
4. Fry on med-low heat until the bottom of the tortilla is set. Use an egg flipper or a spatula to loosen the tortilla, then take the frypan off the heat, cover with a plate and turn the tortilla out onto the plate. Gently return the tortilla to the pan and cook until the other side is golden brown.
5. Serve as wedges or as bite-sized squares with toothpicks.frying potato and chorizo tortilla

potato and chorizo tortilla bites

Join us on our journey!
This is the tenth of our ‘Around the World’ breakfasts. Each week we’ll be making something from a different country as part of our ‘Around the World in 18 Breakfasts’ series. Subscribe to our blog or follow us on Facebook or Pinterest to be part of the journey. Next stop: China!

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