Spanish Tortilla With Chorizo And Manchego With Tom

Name: Spanish Tortilla With Chorizo And Manchego With Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups olive oil; 2 large red onions, thinly sliced; 1 1/2 lbs Yukon gold potatoes, peeled and thinly sliced; 4 oz manchego cheese, grated; 5 oz chorizo, thinly sliced; 6 None eggs, lightly beaten; 12 None plum tomatoes, quartered; 1/2 cup basil leaves; 1 tsp balsamic vinegar; 1/2 None lemon, juiced; 1 tsp sugar

Servings: persons

1
Heat 1 tsp of the oil in large skillet on medium heat. Cook chorizo until lightly browned on both sides. Remove chorizo from skillet. Heat 1/4 cup oil in same skillet on medium heat. Add the sliced onions and cook for 40 mins until softened and browned.
2
Heat the remaining oil in another large skillet on medium heat. Pat the potato slices with paper towels to remove any moisture and add to the hot oil. Poach the potatoes slowly, making sure they do not brown. Once tender, drain, straining the oil so that it can be used again.
3
Gently combine the cooked potatoes and onions with the cheese, chorizo and eggs in a large bowl. Season.
4
Heat a small amount of strained oil in a large skillet on low heat. Add the egg and potato mixture and cook for about 30 mins or until the tortilla starts to come away from the sides of the pan.
5
Cover with a dinner plate and flip the tortilla upside down onto the plate. Heat a little more oil in the skillet. Side the tortilla back into the pan to cook the remaining side for 5 mins. Cool before serving.
6
Meanwhile, for the tomato salad, place the tomatoes and basil leaves in a bowl. Mix the balsamic vinegar, lemon juice and sugar in a small bowl; season. Spoon over the salad.
7
To serve, place a slice of tortilla on each plate. Top with a tomato salad.

1610

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups olive oil, 2 large red onions, thinly sliced, 1 1/2 lbs Yukon gold potatoes, peeled and thinly sliced, 4 oz manchego cheese, grated, and more.

Yes, Spanish Tortilla With Chorizo And Manchego With Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spanish Tortilla With Chorizo And Manchego With Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions