Zaragoza Small Kitchen Chorizo Egg Tortilla |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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While in Zaragoza Spain, I made this tortilla in an incredibly under stocked kitchen. It was really very good, once again proving you don't need fancy to make good. Ingredients:
8 ounces of good chorizo |
1 large russet potato |
1/2 onion, chopped |
6 eggs, beaten with a pinch of salt and pepper |
salt and pepper |
Directions:
1. Remove the chorizo from the skin and crumble. Place into the incredibly small skillet and brown over medium heat. While the chorizo cooks, put some holes in the potato and microwave until cooked. When cool enough to handle, take the dull knife and attempt to cut it into half and then into 1/4 inch thick slices. (If you have a well equipped kitchen, you can omit the small and dull and use a nice skillet and sharp knife to perform these tasks). Once the chorizo is cooked, remove it to drain, drain excess oil from the skillet (if it's good chorizo you probably won't have much, so be sure to leave a little). Add the potatoes and onion and saute until the onion is soft. Return the chorizo to the pan and pour the eggs over. Using your spatula, move the eggs about to allow the raw eggs to get to the bottom to cook, each time you stir, be sure to pat the tortilla down into the pan so you don't make scrambled eggs. When the eggs are set, take a plate and place over the top of the tortilla, in one motion turn the plate and pan allowing the tortilla to arrive onto the plate, slide the tortilla back into the pan to brown the other side. Cut into wedges and enjoy.
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