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The Tortilla Espanola (Spanish Omelet) is a perfect recipe to take advantage of fall potatoes and sweet onions. We’ve added chorizo, a Spanish sausage, to the recipe’s four basic ingredients. This classic tapas is equally good for a cocktail party or for breakfast.
Put potatoes slices and diced onion into a bowl, sprinkle with salt and mix together. In a large, heavy, non-stick frying pan, heat 2 TABLEspoons of the olive oil on medium high heat. Place the potato/onion mixture into the frying pan, spreading them evenly over the surface. Cook over medium heat. Once the bottom has browned, carefully turn the potato/onion mixture over and continue cooking until the potatoes are tender and golden brown. Once the potatoes are cooked through, remove from the pan and set aside. Meanwhile, crack the eggs into a large mixing bowl and whisk with a fork. Put the potato/onion mixture in with the eggs and gently mix together with a large spoon taking care not to break up the potatoes too much. Over medium-high heat the remaining 2 TABLEspoons of olive oil in the skillet. Add the chorizo slices and cook for approximately 2 minutes. Add the egg-coated potato/onion mixture to the skillet, stir to combine in the chorizo, and spread the mixture evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set. Place the skillet in a 350-degree oven for 5 minutes or until the center just sets but the eggs are not overcooked. Remove from oven and let rest for 2 minutes. Place a serving plate over the top of the skillet and carefully flip the omelet onto the plate! Cut into small wedges and serve warm or at room temperature NOTE: for added flavor, sprinkle grated Manchego cheese over the omelet before serving
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