Spanish Tortilla with Chorizo and Scallions

Name: Spanish Tortilla with Chorizo and Scallions
Yield: Serves 4 as light entrée; 6 as an appetizer
Cuisine: Europe, Spanish & Portuguese
Ingredients: 4 ounces, Spanish chorizo, cut into medium dice; 5 tablespoons plus 1 teaspoon, extra virgin olive oil; 1 1/2 pounds, Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices; 1 small, onion, halved and sliced thin; 1 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 8 large, eggs; 4 , thinly sliced scallions (green and white parts); , Garlic Mayonnaise (see note) (optional)

Main Courses
Appetizers
Europe
Spanish & Portuguese
Fruits & Vegetables
Eggs & Dairy
Meat
Potatoes
Eggs
Pork
Breakfast & Brunch

Appears in Cook's Illustrated July/August 2009, America's Test Kitchen TV

This tapas bar favorite boasting meltingly tender potatoes in a dense, creamy omelet would be the perfect simple supper—if it didn’t cook in an entire quart of olive oil.

SERVES 4 as light entrée; 6 as an appetizer

TIME 1¼ hours

Spanish Tortilla with Chorizo and Scallions

Why This Recipe Works

This is a members' feature.