Menorcan Egg and Potato Tortilla with Chorizo
Embark on a culinary journey to Menorca with this traditional Egg and Potato Tortilla, infused with the rich flavors of chorizo. This dish encapsulates the essence of Mediterranean cuisine, offering a hearty and satisfying meal that's perfect for any time of day.
Equipment
- Non-stick frying pan
- Mixing bowl
- Cutting board and knife
- Spatula
- Plate for flipping the tortilla
Ingredients
- 6 large eggs approx. 300g
- 1 pound potatoes approx. 450g, peeled and thinly sliced
- 1 medium onion approx. 150g, finely chopped
- 6 ounces chorizo approx. 170g, sliced into 1/4-inch rounds
- 1/4 cup olive oil 60ml
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by heating the olive oil in a non-stick frying pan over medium heat. Add the sliced potatoes and onions, seasoning with salt and pepper. Cook for about 10 minutes or until the potatoes are tender, stirring occasionally.
- In a separate pan, cook the chorizo slices until they are browned and the edges are crispy, about 3-4 minutes per side. Once cooked, place the chorizo on a paper towel to absorb excess oil.
- In a large bowl, beat the eggs and season with a pinch of salt and pepper. Add the cooked potatoes and onions to the eggs, and mix gently to combine.
- Remove excess oil from the potato pan, leaving about two tablespoons. Return the pan to heat and pour in the egg, potato, and onion mixture, spreading it evenly. Arrange the chorizo slices on top, pressing them slightly into the mixture.
- Cook over low heat for about 10 minutes, or until the bottom is golden brown and the top is beginning to set.
- To flip the tortilla, place a large plate over the pan, and carefully invert the tortilla onto the plate. Then slide it back into the pan to cook the other side for another 5 minutes or until completely set.
- Once cooked, transfer the tortilla to a serving plate, garnish with chopped parsley, and let it rest for a few minutes before slicing into wedges.
Notes
For a lighter version, you can substitute the chorizo with turkey chorizo or omit it altogether for a vegetarian option. The key to a perfect tortilla is cooking it on low heat to avoid burning the bottom while ensuring the middle is well set. Allow the tortilla to rest before cutting to ensure that it holds together and the flavors meld beautifully.