Spanish Tortilla with Chorizo and Scallions | America's Test Kitchen

Name: Spanish Tortilla with Chorizo and Scallions | America's Test Kitchen
Total time: 75 min
Ingredients: 4 ounces Spanish chorizo, cut into medium dice; 5 tablespoons plus 1 teaspoon extra virgin olive oil; 1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices; 1 small onion, halved and sliced thin; 1 teaspoon table salt; 1/4 teaspoon ground black pepper; 8 large eggs; 4 thinly sliced scallions (green and white parts); Garlic Mayonnaise (see note) (optional)

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This tapas bar favorite boasting meltingly tender potatoes in a dense, creamy omelet would be the perfect simple supper—if it didn’t cook in an entire quart of olive oil.

Keywords

Spanish & Portuguese
Eggs
Pork
Eggs & Dairy
Europe
Fruits & Vegetables
Breakfast & Brunch
Potatoes
Appetizers
Main Courses
Meat

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Ingredients

4 ounces Spanish chorizo, cut into medium dice
5 tablespoons plus 1 teaspoon extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
1 small onion, halved and sliced thin
1 teaspoon table salt
1/4 teaspoon ground black pepper
8 large eggs
4 thinly sliced scallions (green and white parts)
Garlic Mayonnaise (see note) (optional)