Shortcut Tortilla Espanola With Chorizo

1. 1

   Preheat oven to 350u00b0F.

2. 2

   In a 10-inch cast iron or other nonstick ovenproof skillet, add olive oil over medium heat. Add onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook for 15 minutes, until soft.

3. 3

   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.

4. 4

   Add diced potato to the oil, season with 1/2 teaspoon salt, and cook for 10 minutes until tender. Remove the cooked potato to the same bowl as the onions.

5. 5

   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.

6. 6

   Stir 1/4 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.

7. 7

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

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.