Spanish Tortilla with Chorizo, Piquillo Peppers and Gurroxta Cheese Recipe

Name: Spanish Tortilla with Chorizo, Piquillo Peppers and Gurroxta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 small Spanish onion, finely diced; 3 cloves garlic, finely chopped to a paste with a pinch kosher salt; 2 teaspoons dried Mexican oregano; 1 teaspoon ground cumin; 1 teaspoon ground Spanish paprika; 1/4 teaspoon ground cayenne pepper; 1/4 teaspoon ground cinnamon; 1/4 cup cider vinegar; 1 1/4 pounds well-marbled ground pork shoulder; Kosher salt and freshly ground black pepper; 2 tablespoons Spanish olive oil; 1 dozen large eggs; 4 ounces Gurroxta cheese, grated; 1/4 cup chopped fresh parsley leaves; 6 piquillo peppers, thinly sliced; Kosher salt and freshly ground black pepper

Servings: persons

2 tablespoons canola oil
1 small Spanish onion, finely diced
3 cloves garlic, finely chopped to a paste with a pinch kosher salt
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon ground Spanish paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cinnamon
1/4 cup cider vinegar
1 1/4 pounds well-marbled ground pork shoulder
Kosher salt and freshly ground black pepper
2 tablespoons Spanish olive oil
1 dozen large eggs
4 ounces Gurroxta cheese, grated
1/4 cup chopped fresh parsley leaves
6 piquillo peppers, thinly sliced
Kosher salt and freshly ground black pepper

1
For the chorizo: Heat the oil in a small saute pan over medium heat.
2
Add the onions and cook until soft, about 5 minutes.
3
Add the garlic and cook for 1 minute.
4
Add the oregano, cumin, paprika, cayenne and cinnamon and cook for 1 minute.
5
Add the vinegar and cook until reduced.
6
Remove from the heat, transfer to a blender and blend until smooth.
7
Pour into a bowl and let cool to room temperature.
8
Mix in the ground pork gently to combine.
9
Sprinkle with salt and black pepper.
10
Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
11
For the tortilla: Preheat the oven to 350 degrees F. Heat the oil in a large nonstick saute pan over high heat.
12
Add the chorizo and cook until golden brown.
13
Transfer to a paper-towel-lined plate using a slotted spoon.
14
Remove all but 2 tablespoons of the fat from the pan..
15
Whisk together the eggs in a large bowl until pale and fluffy.
16
Add the cheese, parsley, peppers andchorizo and sprinkle with salt and pepper.
17
Add the egg mixture to the pan, moving it around in the pan to help the tortilla to rise.
18
Fry until golden brown, stirring occasionally, until it has set.
19
Transfer to the oven and bake until set, about 15 minutes.
20
When tortilla is firm, remove from the oven, place a large plate over the pan and flip the tortilla onto it.
21
Cut into wedges and serve.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 small Spanish onion, finely diced, 3 cloves garlic, finely chopped to a paste with a pinch kosher salt, 2 teaspoons dried Mexican oregano, and more.

Yes, Spanish Tortilla with Chorizo, Piquillo Peppers and Gurroxta Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Tortilla with Chorizo, Piquillo Peppers and Gurroxta Cheese

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