Tortilla de Patatas with Chorizo
Tortilla de Patatas with Chorizo Last year I spent a month in Alicante on the Eastern coast of Spain. It was a crazy month filled with travel, fiestas, tapas, the nights were long and my usual routine turned upside down. But don´t...
Last year I spent a month in Alicante on the Eastern coast of Spain. It was a crazy month filled with travel, fiestas, tapas, the nights were long and my usual routine turned upside down. But don´t think that I went to Spain just to enjoy myself. The main objective was studying, which comprised of having 4 hours of Spanish lessons a day. I had already studied Spanish for 9 months when I arrived in Ali, quite understanding the tapes they played for us in language school, but wow, it felt as if I was studying a totally different language up to this point. Speaking so quickly with that typical Valencia accent, I felt I would never be able to understand them, let alone speak like that one day.
However, things got better sooner than I thought as there is no faster way to learn a foreign language than being in that country, feeling the culture and conversing with the people.
I learned many things like when you call a man José and a woman Maria you have about a 60% chance that you are right, that things can always be done tomorrow and nights are not necessarily for sleeping, not even for the children. Dining out was amazing there. The narrow streets of old town Alicante were filled with well-known and not so well known restaurants. The job of choosing the right one was always the first challenge of the night; then a bar and when you thought the night was about to end, the dance club was the third choice. Those often OPENED at 2 or 3 in the morning. Dancing till the dawn, watch the sun break and then the only thing you could have wanted was the bed.
The mornings began at midday and were hot, sunny, windy, people shouting on the streets and the smell of tortilla with chorizo filled the air. Alas…my recipe!
Tortilla de Patatas with Chorizo
- 5 medium potatoes
- 2 large onions, chopped
- 6 eggs
- 40g of smoked chorizo, thinly sliced
- 2 Tbsp. butter
- Salt & pepper
- Handful of rocket salad to serve
- Pre-boil unpeeled potatoes for about 10 minutes, so that they are still “al dente” inside.
- Remove from heat, peel and cut in slices about ½ cm slices.
- Cut onions into slices about 3mm slices.
- In a big pan melt butter over medium heat. Add chopped onions and chorizo and sauté for about 5 minutes.
- Add sliced potatoes, season with salt and pepper and continue to sauté over medium heat for an additional 5 minutes until the potatoes are tender and golden brown.
- Meanwhile separate egg whites and yolks. Whip whites with a pinch of salt until fluffy. Add yolks and incorporate gently.
- Pour over the potatoes so that it covers the whole surface, especially the sides. Cover with a lid or a sheet of aluminium foil and cook over the medium heat for about 8 minutes until the bottom is golden brown, the top is not moist and you feel that it won´t break when moved.
- Transport it carefully onto a plate, the bottom side down. Now cover the plate with the pan and quickly turn upside down. Continue cooking for an additional 5 minutes or until this side is golden brown.
- Remove from heat, cut in triangles and serve with rocket salad or arugula& bread. It goes well also with tomato or yogurt dip.
Tortilla de patatas or tortilla española but not the omelet with potatoes as the French would ostracize you for such a comment. The origin is purely Spanish.
The perfect thing about Tortilla de patatas is that you can adopt it to any occasion.
- It may be a perfect breakfast. You don’t even need to serve it with bread as potatoes are replacing the “carbohydrate role” in some way.
- Adding other ingredients such as sausage or spinach, you can serve it as a main course
- You can also cut the finished tortilla into small triangles and serve them as little canapés (holding them together with toothpicks) as a snack for parties. That’s how the Spanish serve it as TAPA (pincho de tortilla).
Other ingredients, like green or red peppers, chorizo, or different vegetables like spinach or pea pods, may also be added.
A Spanish pork sausage made by mixing the meat with spices (mainly paprika which gives it a typical deep red colour) and stuffed in pork intestines.
You find a fresh chorizo which needs to be cooked before consuming and is added to dishes like paella, stews or sauces for pasta. There is also a smoked one that is just cut and served with breads.
The chorizo from Mexico is however, not the same as the one from Spain. Paprika is sometimes replaced with chilli (as it is cheaper there) and the meat is ground rather then cut. Moreover you hardly ever find the smoked one, Mexican chorizo usually refers to the uncooked variety.
La matanza- is the time of slaughtering pigs. The whole family gathers together one weekend and all the members including the small children, watch the slaughter. Then the women take over and process the meat into sausages and other dishes.