Tortilla Española with Chorizo
- 2 Tbs. plus 2 tsp. olive oil
- 1/2 yellow onion, thinly sliced
- 1 tsp. salt
- 6 oz. precooked chorizo sausage, cut into
- 6 eggs
- Freshly ground pepper, to taste
- 10 oz. Yukon Gold potatoes, boiled until tender
and sliced 1/2 inch thick
- 1 red bell pepper, roasted, peeled and thinly
In a bowl, whisk together the eggs, the remaining 1/2 tsp. salt and pepper. Stir in the potatoes, bell pepper and the onion mixture.
In the deep half of the frittata pan over medium-low heat, warm 1 Tbs. of the oil. Add the egg mixture and cook, loosening the edges occasionally with a rubber spatula, for 5 to 6 minutes. Adjust the heat as needed so the underside of the tortilla turns golden but does not brown.
Meanwhile, in the shallow half of the frittata pan over low heat, warm the 2 tsp. oil. Place the shallow pan upside down on top of the deep pan. Holding the pans firmly together, quickly flip the tortilla into the shallow pan. Remove the deep pan. Set the shallow pan over medium-low heat and cook the tortilla, pressing the center lightly with the spatula, until set, 5 to 6 minutes.
Loosen the edges with the spatula and gently slide the tortilla onto a large plate. Let stand for 10 minutes, then cut into slices and serve. Serves 6 to 8.