Description
A delicious Spanish tortilla featuring Yukon gold potatoes, chorizo, and goat cheese, perfect for any meal.
Ingredients
Scale
- ½ cup extra-virgin olive oil
- 1 ¼ pounds Yukon gold potato, peeled and thinly sliced in ⅛” slices (about 9 small potatoes)
- 3 medium shallots, diced
- 2 ounces cured Spanish chorizo, finely diced
- 7 large eggs
- Kosher salt, as needed
- 2 tablespoons unsalted butter
- 3 ounces goat cheese
- 1 tablespoon chopped fresh herbs (I use chives and parsley)
Instructions
- Use a mandolin to get the potatoes super thin (just watch your fingers while you’re slicing!). Heat a 10” (25cm), oven safe, non-stick frying pan over medium heat, add the olive oil and heat through.
- Working in batches, add potatoes and fry until tender, about 3 minutes. Remove to a paper towel lined plate to drain and continue with the remaining potatoes.
- Return the pan to medium heat, remove all but 2 tablespoons (27g) of the olive oil and heat through. Add the shallots and sauté until tender, about 4 minutes. Then add the diced chorizo and continue to sauté until the chorizo is fragrant and crispy, about an additional 2 minutes.
- Heat oven to 350ºF (180ºC). In a large mixing bowl whisk together the eggs until they fall in ribbons from the whisk. Season with salt. Add the cooked potatoes and the shallot chorizo mixture to the bowl and stir to combine.
- Return the pan to medium-low heat, add the butter and allow to melt. Carefully pour the egg mixture into the skillet and top with the goat cheese. Using a rubber spatula, carefully stir the egg mixture then evenly spread in the pan. Cook until the eggs are still runny in the middle but set around the outside, about 5 minutes.
- Transfer the pan to the oven and bake until the eggs are puffed and the mixture is set, about 8 minutes.
- Let cool slightly then invert the pan onto a large serving plate and flip the tortilla. Top with herbs then cut into slices and serve.
Notes
- Watch your fingers while you slice the potatoes.
- For a crispy tortilla, ensure your chorizo is cooked until fragrant and slightly crispy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg