Spanish Tortilla

1. 1

   Heat olive oil in a 9- or 10-inch skillet over medium heat.

2. 2

   Reduce heat to low and add potatoes; cook for 5 minutes.

3. 3

   Turn potatoes with a spatula.

4. 4

   Cover and cook until tender and soft, without browning, turning occasionally, about 10 minutes.

5. 5

   Stir in onion and chorizo and cook until onion softens, about 4 minutes.

6. 6

   Stir in salt and pepper.

7. 7

   Pour eggs evenly over potatoes.

8. 8

   Shake the pan, cover, and cook until eggs begin to set, 4 to 5 minutes.

9. 9

   Using pot holders, carefully invert tortilla onto a plate.

10. 10

    Slide tortilla back into skillet and cook until eggs are set on the bottom, about 2 minutes.

11. 11

    Remove from heat, and transfer to a plate.

12. 12

    Serve warm, room temperature, or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.