Tortilla Española with Chorizo

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  • 30 min prep time
  • 40 min total time
  • 8 ingredients
  • 24 servings

Ingredients

6
tablespoons olive oil
4
cups sliced (1/8 inch) small red potatoes (about 8)
1
cup red bell pepper strips (2x1/4x1/4 inch)
1
medium onion, halved, thinly sliced
8
eggs
1
teaspoon salt
1/2 teaspoon freshly ground black pepper
8
oz Spanish chorizo sausage, cut into 1/4-inch slices

Directions

  1. 1 In 12-inch ovenproof nonstick skillet, heat oil over medium heat. Cook potatoes, bell pepper and onion in oil 15 minutes, stirring occasionally, until very tender but not brown. Remove from heat.
  2. 2 In large bowl, beat eggs, salt and pepper with wire whisk until well blended. Stir in chorizo.
  3. 3 Set oven control to broil. Pour egg mixture into skillet, spreading evenly over potato mixture. Cook 5 minutes, without stirring, until bottom and edges are set.
  4. 4 Transfer skillet to oven; broil with top about 8 inches from heat 5 minutes or until top is just set. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet. Let stand 10 minutes before serving. Cut into 2-inch squares.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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