Spanish Potato and Chorizo Tortilla

Name: Spanish Potato and Chorizo Tortilla
Total time: 1200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 7 potatoes (about 2 1/4 pounds or 1 kg), diced into small cubes; 3 chorizo sausages or 2 smoked sausages, chopped; 4-5 large eggs, beaten; as needed Vegetable oil,; Salt

mari562009-vinamar @marimar562009

Viña del Mar, Chile

The Spanish potato tortilla is known as the queen of tortillas—affordable and incredibly tasty. From what I understand, it originated in Navarra during times when women had to get creative to feed their families with very few resources. The original version, made with just potatoes, onions, eggs, and salt, became the perfect, hearty meal for men working long, hard days in the fields under tough weather conditions. I have so many childhood memories of my mother making huge tortillas for my father, who worked in the pine forests near our village in Castilla La Mancha, to help him get through the cold, snowy winters. Over time, this 'queen' spread throughout Spain, inspiring many variations—'princesses'—like potato tortillas with chorizo, with peppers, or mixed versions that might include three or more ingredients, always keeping the spirit of the original. In Chile, some believe that Spanish potato tortilla must include chorizo, but that's not true—there are many combinations. My favorite is the potato and chorizo version, and I invite you to try it!

mari562009-vinamar @marimar562009

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Ingredients

20 minutes

Serves 4 servings

7potatoes (about 2 1/4 pounds or 1 kg), diced into small cubes
3chorizo sausages or 2 smoked sausages, chopped
4-5large eggs, beaten
as neededVegetable oil,
Salt

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Steps

20 minutes

1

After dicing the potatoes, season them with salt.
2

In a nonstick skillet, heat the oil and fry the potatoes until they are just tender (do not let them brown, or the tortilla will be dry). Once tender, remove from the heat and drain the potatoes in a mesh strainer to remove excess oil, but do not let them cool.
3

If the chorizo or sausage is very fatty (especially if using fresh sausage), sauté it for a few minutes in a nonstick skillet until it releases some of its fat (do this at the same time as step 2 so both ingredients stay warm and their flavors blend better).
4

Place the drained potatoes in a bowl and gently mash them a bit with a wooden spatula.
5

Add the chorizo to the potatoes and fold together.
6

Add the beaten eggs and mix everything together.
7

Heat the same skillet used for the potatoes over medium heat, using only the oil left in the pan as a light coating. Pour in the mixture. Cook over medium heat, gently shaking the skillet in circular and side-to-side motions to prevent sticking and help the tortilla take shape. When it moves freely in the pan, let it brown for a few minutes.
8

Using a plate, flip the tortilla and brown the other side.
9

Once both sides are golden, remove from the heat and serve. Enjoy it on its own, cut into cubes as an appetizer, as a sandwich filling (ideally in a baguette), or hot or cold, however you like.