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

  1. Preheat oven to 375º
  2. Slice potatoes thinly with a mandoline and soak in water
  3. Sauté onions in 1 tbsp olive oil until tender (don't brown)
  4. Add the chorizo and sauté for a minute or two
  5. Add the drained potatoes and cook at low heat for 10-15 minutes
  6. Add mixture to the eggs and season with salt & pepper
  7. Put 1 tbsp olive oil in an 8" non-stick pan and pour in mixture
  8. Top with Parmesan cheese
  9. Bake for 40-45 minutes
  10. Serve at room temperature with lemon or garlic aioli (flavored mayonnaise), or hot sauce