thepioneerwoman
Exploring the Flavors of Spain
My junior year of college, I spent the second semester living in Spain, studying abroad in the southern city of Granada.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Joanne Ozug📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●pan
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350ºF.
2
In a 10-inch cast iron or other nonstick ovenproof skillet, add olive oil over medium heat. Add onion, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook for ⏱️ 15 minutes, until soft.
3
Remove the softened onion with a slotted spoon. There should still be a few tablespoons of oil left over in the pan. If not, add more as needed.
4
Add diced potato to the oil, season with ½ teaspoon salt, and cook for ⏱️ 10 minutes until tender. Remove the cooked potato to the same bowl as the onions.
5
Add diced chorizo, and cook for 1–⏱️ 2 minutes, just to brown slightly. Add the cooked onion and potatoes back in, and toss to evenly distribute with the chorizo.
6
Stir ¼ teaspoon of salt into the eggs, then pour it into the skillet. Cook for 3–⏱️ 4 minutes on the stovetop until the sides start to firm up, then transfer the skillet to the oven. Cook for 15–⏱️ 20 minutes, until the egg has set.
7
Let the tortilla cool slightly, then cut into slices and serve. Enjoy!
8
Note: Leftovers will keep in the refrigerator for 2–3 days.
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