Whenever I make this recipe at home potato and chorizo omelettemy family comments that we do it infrequently, compared to the classic Spanish tortilla, -according to taste- that we do much more often.
And the truth is include some quality chorizo tacos between the potatoes and giving a light touch of oil or chorizo fat varnishing the finished tortilla, makes the tortilla have an intense flavor that we like more and more.
Today we show you the keys to get the best chorizo omelette or potato omelette with chorizoa good alternative to the zucchini omelette with brie cheese that we suggested a long time ago or to the delicious anchovy omelette by Martín Berasategui.
Efficient Duo Omelette Pan, 24 cm, Cast Aluminum, Platinum Plus Non-Stick, PFOA-Free, Suitable for All Hob Types and Induction, Black
Peel and cut the potatoes into pieces. You can do it in discs or slices and then cut them into halves or quarters, or cut the potato into squares, depending on your tastes and preferences. Let the potatoes soak for ten minutes.
Cut the peeled chorizo into small pieces and fry them without oil in a frying pan. Reserve the chorizo and save the oil for frying the chorizo for when we finish the tortilla. Fry the potatoes, seasoning them to taste, in a pan with plenty of olive oil.
Since this potato omelette goes with chorizo, I prefer to make it without onion, but it is a controversial topic that I leave to your liking. If you want to make it with onion, you can add a little caramelized onion when mixing with the eggs or fry an onion cut into julienne strips with the potatoes.
Once the potatoes are fried, we transfer them to a well-drained bowl and add the eggs and yolks, as well as the fried chorizo, stir, mixing the ingredients well and let it rest for five minutes. In a frying pan, we put a tablespoon of olive oil in the bottom and when it is very hot we pour the mixture, leaving it to set for three minutes. If you like more curd than the one in the photos, leave four or a maximum of five minutes on each side.
We turn the tortilla and leave another three minutes. When we have curdled the tortilla to taste -you can see that I like it very juicy on the inside- we take the tortilla out onto a plate and cut it into triangular portions. To give an extra touch of flavor, We dip a silicone brush in the oil from frying the chorizo and lightly varnish the surface of the finished tortilla.
With what to accompany the potato and chorizo omelette
To accompany a portion of potato tortilla and chorizo, nothing better than a glass of red wine or a cold beer. As a suggestion, you can accompany this skewer with some breadsticks, some cubes of cured cheese and you will not need anything else to enjoy a good appetizer.
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