Spanish Tortilla with Chorizo and Scallions

Published July 1, 2009. From Cook's Illustrated.

Why this recipe works:

We wanted an intensely rich, velvety, melt-in-your-mouth egg-and-potato omelet recipe that didn’t require using a quart of oil. We were able to cut the oil to a mere 6 tablespoons by substituting less starchy Yukon Gold potatoes for russets, which tended to fall apart when flipped in the pan.… read more

We wanted an intensely rich, velvety, melt-in-your-mouth egg-and-potato omelet recipe that didn’t require using a quart of oil. We were able to cut the oil to a mere 6 tablespoons by substituting less starchy Yukon Gold potatoes for russets, which tended to fall apart when flipped in the pan. To flip the omelet easily, we slid it out of the pan and onto a plate, placed another plate on top of the omelet before inverting it, and then slid the flipped omelet back into the pan.

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Serves 4 as light entrée; 6 as an appetizer

Spanish tortillas are often served warm or at room temperature with olives, pickles, and Garlic Mayonnaise (see related recipe) as an appetizer. They may also be served with a salad as a light entrée. For the most traditional tortilla, omit the chorizo and scallions. We recommend using our winning brand of extra-virgin olive oil, Columela. Use a cured, Spanish-style chorizo for this recipe. Portuguese linguica is a suitable substitute.

Ingredients

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