The basic egg, potato and onion recipe for Tortilla Espanola is delicious all on its lonesome, but sometimes you feel like a nut. I was looking for a flavor boost and chorizo with egg is a natural, so why not add to this? I've gotten rather fond of using fish sauce, and in this case, anchovies, to give a dish that little je ne c'est quoi, and this recipe is no exception. Other than some prep work, it comes together easily and works nicely as a one-pot dinner. The true Tortilla Espanola technique requires deft flipping of the nearly cooked recipe. I've gotten half decent at it, but this time I had no one to impress, so it got finished in the oven. This can be served as-is. You can top it with salsa or some freshly chopped tomatoes. You can stuff it into a tortilla shell. No matter how served, it's still delicious. —Pete
fresh Mexican chorizo (usually sold in plastic tubes)
small gold potatoes (about 2" in diameter)
olive oil plus more for adjusting
red bell pepper
hot, smoked paprika
cloves garlic, finely chopped
half and half
sour cream, room temperature
In This Recipe
Cut the potatoes into thin slices, about 1/8 – 1/4” thick.
Peel and quarter the onion. Slice each quarter into thin slices.
Cut the red bell pepper in half and de-seed. Julienne slice one half of the pepper (reserve remaining half for another use). Cut the slices into 1” lengths.
Rapidly stir the room temperature sour cream to soften and loosen (this helps it to more easily combine into the egg.
Pre-heat oven to 350°F
Heat an oven-proof skillet (preferably cast-iron) over medium heat. Add 1 tbsp olive oil and squeeze the fresh chorizo from its plastic tube into the pan. Break up the chorizo and cook for about 2 – 3 minutes, stir frequently. Add the anchovies and continue to heat until anchovies disintegrate. Add the paprika and stir. Add 2/3 cup olive oil to the pan and heat while stirring the chorizo mixture. Add the potato slices and sliced onion and pepper to the oil and spread them evenly. The oil should almost cover the potatoes. Add additional oil if needed. Allow to cook, carefully stirring and re-arranging the potato to allow even cooking on all slices. Reduce heat if needed to prevent burning. Add more olive oil to the pan if needed.
Meanwhile, crack the eggs into a large bowl, add the half and half, sour cream, and salt. Beat with a fork to combine. When potatoes are just cooked (they should be soft and will break in two if poked with a spatula), add the egg mixture to the pan. Gently stir to combine. Cook for a few minutes until the eggs start to set. Reduce heat to medium-low and cook until the edges are just set but the top is still runny, about 3 - 5 minutes. Transfer to oven and continue to cook until eggs are firm and set, about another 5 minutes. Remove from oven and let sit for a few minutes. Run a knife around the edge of the egg to separate from the pan. Sprinkle the chives on the top and serve.