Tortilla

It has happened to me quite often, especially in the morning, to look for something substantial that doesn't require many ingredients. If I have red potatoes and some chorizo in the fridge, I usually end up making this recipe. I make it quite often because it's not complicated, uses readily available ingredients, and doesn't demand much. Boiled potatoes with skin really make a difference, especially if you want them to hold firm in the omelet, not mushy.

Quick Info

Total time: about 50 minutes
Preparation time: 15 minutes
Cooking time: 35 minutes
Servings: 2-3
Difficulty: easy
Recipe type: hearty breakfast or quick lunch

Ingredients

3 eggs
3 potatoes (preferably red, for texture)
1/2 chorizo
1 large onion
1 clove of garlic
Fresh parsley
A pinch of nutmeg
Olive oil
Salt
Pepper

Preparation method

1. Boil the potatoes whole, with their skin, in salted water. I usually use red potatoes, they don't crumble when cut. After they cool enough to handle, I peel and cut them into suitable cubes.

2. Chop the onion and garlic, and slice the chorizo into not-too-thick pieces. I heat a pan with a splash of olive oil, then add the onion, garlic, and chorizo. I keep them on medium heat until the onion becomes soft, not necessarily browned. The aroma from the chorizo quickly infuses the onion.

3. I add the chopped potatoes and a handful of chopped parsley to the mixture in the pan. I gently mix, just enough to combine without breaking the potatoes.

4. I crack the eggs into a bowl, add a pinch of nutmeg, salt, and pepper, then beat them with a fork, not too much, just enough to be homogeneous. I pour the beaten eggs into the pan, trying to distribute them as evenly as possible. I gently shake the pan so the eggs can get in among the ingredients.

5. I leave everything on low heat and check after a few minutes. I gently lift the edge with a knife blade to see if it's browned underneath. When it's stable at the bottom, I turn off the heat.

6. I move the pan directly into the preheated oven, using only the grill (the top part). I keep it there until the surface browns. A few minutes pass, depending on the oven, but I watch to not let it stay too long.

7. I take it out and let it cool a bit before cutting.

Why I make the recipe often

I like it because it's quick and doesn't involve complicated techniques. I use almost any leftover chorizo or spicy cured meats. The red potatoes really hold their texture, and this omelet is good even after it cools down.

Tips and variations

Tips

Don't let the potatoes boil too much; they need to remain firm when cut.
For a small pan, the omelet will be thicker and needs to stay a little longer in the oven.

Substitutions

Chorizo can be replaced with any other dry sausage or even bacon, but the taste will be different.
If you don't have parsley, it can be omitted, but it adds freshness.

Variations

You can add bell peppers if you want a sweet note, but it won't be the classic recipe anymore.
Another option is to add some pieces of hard cheese just before putting the pan under the grill.

Serving ideas

It's good warm, but also works cold.
You can put it in a wrap or a bun, like a sandwich.
It pairs well with a tomato salad or plain yogurt.

Frequently asked questions

Can it be made without chorizo?

Yes, just with potatoes and onion, but the taste will be more neutral.

Do I have to use red potatoes?

It's not mandatory, but red potatoes hold their shape better and don't crumble.

If I don't have a grill in the oven, what do I do?

I leave the omelet on low heat, with a lid, until it sets on the surface. It won't be as browned, but it works.

Can I use red onion?

Yes, it gives a slightly different flavor, but it works.

Can I double the quantity for more servings?

Yes, just use a larger pan and extend the time in the oven.

Nutritional values

Approximately, for a medium serving: 350-400 kcal, 16-18 g protein, 18-20 g fat, 35-40 g carbohydrates. Values may vary depending on how fatty the chorizo is and how much oil you use. It's a fairly balanced meal, with protein from eggs and cured meats, carbohydrates from potatoes.

Storage and reheating

It keeps in the fridge, covered, for up to 2 days. It can be eaten cold or reheated for a few minutes in the oven or in a pan on low heat. I do not recommend the microwave, the texture does not remain pleasant. If you added cheese, it may release water when reheating.

 Ingredients: 3 eggs, 3 potatoes, 1/2 chorizo, 1 large onion, 1 clove of garlic, fresh parsley, a pinch of nutmeg, olive oil, salt, pepper

 Tags:  tortilla potato omelette breakfast