Get ready to transport your taste buds to the vibrant streets of Spain with this irresistible Potato Chorizo Sweet Onion Tortilla! This isn't just another recipe - it's a culinary adventure that combines the rich, smoky flavors of chorizo, the creamy softness of perfectly cooked potatoes, and a zesty garlic aioli that will make your guests beg for seconds. Whether you're looking to impress at a dinner party or simply craving a show-stopping meal, this Spanish-inspired tortilla is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 4 medium potatoes, peeled and sliced
- 1 chorizo sausage, diced
- 1 large sweet onion, sliced
- 6 large eggs
- Salt to taste
- 1 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
Instructions
- Prepare all ingredients by peeling and slicing potatoes thinly, dicing chorizo into small cubes, and thinly slicing the sweet onion.
- Heat a large non-stick skillet over medium heat. Add diced chorizo and cook until it releases its oils and becomes slightly crispy, about 3-4 minutes.
- Remove chorizo from the pan and set aside, leaving the rendered fat in the skillet.
- In the same skillet, add sliced potatoes and sweet onions. Cook on medium-low heat, stirring occasionally, until potatoes are tender and slightly golden, approximately 10-12 minutes.
- While potatoes are cooking, crack eggs into a large mixing bowl. Whisk eggs thoroughly and season with salt.
- Add cooked chorizo back to the potato and onion mixture, stirring to combine evenly.
- Pour whisked eggs over the potato, chorizo, and onion mixture, ensuring even distribution. Cook on low heat without stirring for 5-7 minutes until edges start to set.
- Carefully flip the tortilla using a large plate, then slide back into the pan to cook the other side until golden and fully set, about 3-4 minutes.
- For the aioli, combine mayonnaise, minced garlic, and lemon juice in a small bowl. Whisk until smooth and well incorporated.
- Remove tortilla from heat and let rest for 5 minutes. Slice into wedges and serve warm with garlic aioli on the side.
Tips
- Slice potatoes uniformly to ensure even cooking and a consistent texture throughout the dish.
- Use a non-stick skillet to prevent the tortilla from sticking and breaking during flipping.
- The key to a perfect tortilla is cooking on low heat - patience is crucial for achieving that creamy interior and golden exterior.
- When flipping the tortilla, use a large plate slightly larger than your skillet for maximum control and minimal mess.
- Let the tortilla rest for a few minutes after cooking to allow it to set and make cutting easier.
- For the aioli, use fresh garlic and adjust the lemon juice to your taste preference - it should have a bright, tangy kick.
- Serve the tortilla slightly warm for the best flavor and texture, but it's also delicious at room temperature.
- Don't overcrowd the pan when cooking potatoes and onions - this ensures they caramelize and develop deep, rich flavors.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 20g
Protein: 18g
Fat: 28g
Saturated Fat: 9g
Cholesterol: 280mg
