Prep 20 mins Cook 30 mins Eat 50 mins
I am happy to claim the Tortilla Espana as my favorite tapa. The team of Karen and Marty did an excellent job bringing this recipe to life at our Tapas Cooking Class this month. Inspired by The New Spanish Table cookbook, I have been working on my Spanish Tortilla recipe for a few years. It is perfect now! The key ingredients are Yukon Gold potatoes, eggs, onions and Mexican pork chorizo (I know – it’s not authentic, but it’s what makes this dish so good). If you want this dish to be vegetarian, you can use a soyrizo – I like the Melissa’s brand over the El Burrito brand. I think the taste is far superior. OK, back to why this dish is amazing. First of all, this dish has nothing to do with Mexican tortillas, which is the bread of Mexico. The Mexicans wrap everything in their tortillas to make tacos or burritos. The Spanish Tortilla is an omelet – think Italian fritatta or maybe even an American hash – well not quite! You can put a myriad of ingredients into the Spanish tortilla, but the most common are potatoes, onions and eggs. This dish is served all over Spain at Tapas bars – the potatoes soak up all that Sangria and give you a good base for partying all night long! My imagination is playing here! The traditional Spanish Tortilla is tricky to make, because you need a good omelet pan and be able to flip it over to cook both sides. In other words, your precious work could end up all over the floor! But if you follow my foolproof recipe, you will be on to tortilla heaven and lovin life! The key is using a 9 x 13 baking pan and baking it in the oven instead of on top of the stove. Much easier! No flipping! and you are saving hands-on time!
Spanish chorizo is the traditional ingredient, but since we live in Southern California, Mexican Chorizo is on our supermarket shelves. That’s how it ended up in my first Tortilla, a very happy accident! Mexican Chorizo (unlike Spanish chorizo, which is hard like salami) liquifies into a gooey, oily flavorful base, perfect for sauteeing the onions and flavoring the potatoes and eggs. The result is absolutely yummy…a great party dish perfect for Tapas or anytime. It can be served hot or made ahead and served at room temp. The Allioli sauce is optional, but once I tasted it, now I cannot do without!
Tortilla Espana with Mexican Chorizo and Paprika Allioli
- 1 large onion, diced
- 12 oz. Mexican chorizo or Melissa’s Soyrizo – remove from plastic casing.
- 4 large Yukon Gold potatoes
- 14 large eggs
- 2 Tbs chicken stock or vegetable stock
- 1/2 tsp salt
- freshly ground black pepper
Paprika Allioli Sauce
- 1 1/2 tsp tomato paste
- 2 Tbs hot water (120° to 130°F)
- 1 cup mayonnaise
- 2 Tbs lemon juice, freshly squeezed
- 2 large garlic cloves, minced
- 3 Tbs olive oil
- 1 tsp paprika
- pinch cayenne pepper
1. Peel and boil potatoes on med-high heat until fork tender. Preheat oven to 350°. 2. While potatoes are cooking, squeeze the chorizo out of its plastic casing into a skillet. Add diced onion and cook until soft and translucent. Set aside. 3. In separate bowl, whisk together eggs, chicken stock, salt and pepper. Oil an 9 x 13 baking pan with olive oil and set aside. 4. Once the potatoes are tender, drain and dice into 1/2″ cubes and place in the baking pan. Add chorizo mixture. Pour egg mixture over and stir to combine. Place in 350° oven for 30 minutes or until egg mixture is set when toothpick is inserted in center. 5. While tortilla is baking, mix together Allioli ingredients: First combine tomato paste with water to thin it out. Then add in mayo, lemon juice, minced garlic, olive oil, paprika and cayenne pepper. Stir until ingredients are combined. Set aside. 6. When tortilla is baked, remove from oven and cut into 1 1/2″ squares. Place on a serving tray, insert a toothpick in center of each square and serve with Allioli sauce.
- Servings: 24
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories: 189 per serving