Tortilla Española

Tortilla Española

David Venable

Prep Time: 15 minutes

Serves: 6–8

Ingredients

  • 2 oz heavy cream
  • 8 eggs, lightly beaten together
  • 2 Tbsp butter
  • 2 cups julienned sliced Spanish onion (1/2 onion)
  • 2 cups cubed frozen hash brown potatoes
  • 2 cups medium diced smoked chorizo (2–4 oz links)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 cup chopped scallions

Preparation

Pre-heat oven to 350°F.

Whisk together heavy cream and eggs in a small bowl. Set aside.

In a 10" skillet, melt butter over medium high heat.

Add onion to pan and cook for 4–5 minutes, stirring occasionally.

Add chorizo and potatoes to the pan.

Cook over high heat for 3–4 minutes stirring continuously.

Add salt, pepper, cumin, paprika, and chili powder, and stir to combine.

Then, add the whisked egg mixture.

Stir the eggs for 30 seconds over medium high heat.

Place the pan into the pre-heated oven and cook for 6–8 minutes until set.

Meanwhile, in a small bowl, stir together sour cream, lime juice, salt, and chipotle powder.

Remove pan from oven and let sit 2–3 minutes.

Slice into 6–8 servings and garnish with chipotle lime crema and scallions.

Cook's Notes

You can substitute chorizo for andouille or your favorite breakfast sausage.

Print Recipe

Crema

  • 1/2 cup sour cream
  • Juice of one lime
  • Pinch of salt
  • 1/4 tsp chipotle powder