Tortilla de Chorizo

Tortilla de Chorizo

Recipes with Chorizo Uruguayo

This is not the Mexican tortilla. In Rioplatense Spanish, tortilla means a thick egg frittata cooked in a pan, flipped halfway through on a plate and slid back to cook the second side. The chorizo, sliced into rounds and fried until the edges crisp, goes into a beaten egg base with onion and potato. The result is dense and rich, cut into wedges and eaten at room temperature. It turns up at Uruguayan family lunches, at the weekend market, and as a next-day use for leftover grilled chorizo.

Prep Time

15 min

Cook Time

25 min

Servings

4

Difficulty

Medium

Ingredients

  • 2 chorizo uruguayo links, sliced into 1 cm rounds
  • 5 large eggs
  • 2 medium potatoes, peeled and thinly sliced
  • 1 white onion, thinly sliced
  • 2 tablespoons olive oil
  • Salt and black pepper
  • Optional: fresh parsley to garnish

Steps

1

Heat a tablespoon of oil in a 22-24 cm non-stick pan over medium heat. Add the potato slices and cook, turning occasionally, for about 10 minutes until soft and lightly golden. Remove and drain on paper towel.

2

In the same pan, add the onion and cook for 4-5 minutes until soft. Add the chorizo rounds and fry for 3-4 minutes until the edges have color. Remove everything from the pan.

3

Beat the eggs in a large bowl with salt and black pepper. Add the cooked potato, onion, and chorizo. Mix gently to combine.

4

Add the remaining oil to the pan over medium-low heat. Pour in the egg mixture. Cook undisturbed for 8-10 minutes until the edges are set and the center is mostly firm but still slightly wet on top.

5

Place a large flat plate over the pan and flip the tortilla onto the plate in one motion. Slide it back into the pan uncooked-side-down. Cook for another 4-5 minutes until set through.

6

Slide onto a serving plate. Allow to cool for 5 minutes before cutting into wedges. Serve warm or at room temperature.

Tips

The flip is the hardest part. Use a plate that is wider than the pan. Have confidence and do it in one quick motion. A hesitant flip causes the tortilla to fold. The tortilla is also excellent cold the next day, sliced thin and eaten with bread.