"Many bars in Spain have a cold potato tortilla, or omelet, on their tapas menu; these have nothing in common with Mexican tortillas. I love them and often make my own version containing chorizo, scallions, mushrooms, and herbs. It is great as a first course for dinner or as a main course for lunch or a light dinner." --Jacques Pépin
Recipe: Spanish Tortilla
- 3 tablespoons olive oil, plus a little additional if needed
- 2 potatoes (about 12 ounces), peeled and thinly sliced
- 1 small Spanish chorizo sausage (about 2 ounces), skinned and thinly sliced (about 1/2 cup)
- 1 cup sliced mushrooms
- 1 cup sliced scallions
- 1 tablespoon chopped garlic
- 8 large eggs, preferably organic
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
- 2 tablespoons grated Parmesan cheese
- Heat the olive oil in a 9- to 10-inch nonstick skillet.
- Add the potatoes and chorizo and cook, covered, over medium-high heat for 2 to 3 minutes, until the potatoes start browning and becoming tender.
- Add the mushrooms, scallions, and garlic and sauté over high heat, uncovered, for about 2 minutes. Set aside in the skillet.
- Preheat the broiler. Beat together the eggs, salt, pepper, and chives in a bowl. Add the eggs to the potatoes and cook over high heat, stirring with a fork, until the eggs are mostly set, about 1 minute. (It is okay if some of the egg mixture is still wet.)
- Sprinkle the cheese over the tortilla and place the skillet under the hot broiler for about 2 minutes to set the top.
- Slide the tortilla onto a plate (pour a little oil around it to release it if it sticks to the pan). Cut into wedges and serve.
Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.