This is an easy and authentic Spanish omelette, Spanish tortilla
The Spanish tortilla has nothing in common with the Mexican variety.
Spanish tortilla is a traditional dish from Spain made with eggs and potatoes.
There are as Spanish tortillas served in bars all over Spain and every one of them is different, whether hard-baked or soft-boiled, browned or not, every restaurant or household has their own recipes. It can be an appetizer, a snack, or even a light meal with salad. Most restaurants in Spain serve at room temperature, as it allows it to be made ahead of time.
The key to succeed is make the filling delicious. Even though it's an egg dish, the main ingredient is the filling.
This recipe is from Fiona's sister who spent a quite long time in Spain.
Ingredients
6 oz Spanish Chorizo, or other kind of cured sausage, chopped
1 onion, chopped
2 lb potatoes, thinly sliced
1/2 lb baby spinach
4 eggs, well beat
1/4 cup olive oil
Directions
Preheat oven to 375 F degrees.
Heat an 8 to 10-inch nonstick oven safe skillet over high heat and pour 1/4 cup olive oil. Turn the heat down to low, add the onions, cover and cook slowly until soft.
Add the chorizo and cook until all juices are releases from the chorizo, about 1/2 hour.
Add potatoes and spinach, cover and cook about 5 minutes.
Beat the eggs with some salt and pepper in a bowl. Pour the egg mixture over the skillet and shake so the eggs distribute.
Place the skillet in a pre-heated oven and bake for 15-20 minutes or until puffed up and browned.
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