Tortilla Espanola
Serves a Crowd - 18-20!
Ingredients
- 9 eggs, lightly beaten
- 3 potatoes, peeled & sliced (keep in ice cold water after slicing)
- 1 large Spanish onion, sliced
- 1 cup Parmesan cheese
- 1 cup chorizo
- 2 tbsp olive oil (1 for sautéing onions and potatoes, 1 for pan that dish bakes in)
- salt & pepper to taste
- manchego cheese
- salt
- pepper
- olive oil
Special Equipment
- 8" non-stick pan
- mandoline
How-to
- Preheat oven to 375º
- Slice potatoes thinly with a mandoline and soak in water
- Sauté onions in 1 tbsp olive oil until tender (don't brown)
- Add the chorizo and sauté for a minute or two
- Add the drained potatoes and cook at low heat for 10-15 minutes
- Add mixture to the eggs and season with salt & pepper
- Put 1 tbsp olive oil in an 8" non-stick pan and pour in mixture
- Top with Parmesan cheese
- Bake for 40-45 minutes
- Serve at room temperature with lemon or garlic aioli (flavored mayonnaise), or hot sauce