Spanish Tapas: Chorizo and Cheese Tortilla

The Spanish tortilla is a very popular tapas dish in Spain. This version, with the addition of chorizo and cheese, is even better and can be eaten hot or cold.

5 tablespoons olive oil, divided
6 oz thin sliced chorizo
1.5 lbs waxy potatoes, thinly sliced
2 Spanish onions, halved and thinly sliced
4 large eggs
2 tablespoon chopped, fresh parsley, plus extra to garnish
1 cup grated cheddar cheese
salt and ground black pepper

Instructions:

Heat 1 tablespoon oil in a medium sized non-stick frying pan and fry the sausage until golden brown and cooked through. Remove with slotted spoon and drain on paper towel.

Add 2 tablespoons to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently. Cover tightly and cook over a gentle heat for about 30 minutes, turning occasionally until softened and slightly golden.

In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and salt and pepper. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much.

Wipe out the pan with a paper towel and heat the remaining 2 tablespoons oil. Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.

Preheat the grill/broiler to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with aluminum foil and place the tortilla under the grill until it is set and golden. Cut into wedges and serve garnished with parsley.

Yield: 4-6 servings.