Perhaps like me, you thought that tortillas are those little flat disks made out of corn or flour that we use to make tacos. Yes, they are, but if you are talking a bout a Spanish tortilla, you are talking about a whole different concept. A Spanish tortilla is more like a frittata. After much googling and head scratching the consensus seems to be that a Spanish tortilla is based on eggs and potatoes, while a frittata is based on eggs alone. And that, boys and girls, is your cooking lesson for today.
I always knew that I loved frittatas and now I know that I love tortillas too! The addition of the potatoes makes them so filling. This recipe from Making It Easy (Food Network Kitchens)was so good! Even Mr. Sidewalk Shoes commented on it several times during dinner and again the next day when we had the leftovers for lunch. Of course, chorizo makes everything good and it paired perfectly with the potatoes and the roasted red peppers. The unusual ingredient, I thought, was the marinated artichokes, but again, they were perfect.
Artichoke, Potato and Chorizo Tortilla
Ingredients
- 3 ounces chorizo casing removed, quartered lengthwise, and cut into ¼ inch thick slices
- 1 russet potato diced
- 12 ounces artichoke hearts marinated, rinsed and drained (I didn’t rinse)
- 1 ¼ teaspoons kosher salt
- ½ teaspoon dried oregano
- 8 eggs
- freshly ground black pepper
- 1 cup manchego cheese shredded
- ¼ cup roasted red pepper sliced
Instructions
- Position a rack about 6 inches from the broiler and preheat. Set a medium oven-proof skillet over medium-high heat (I used my cast iron – any nonstick will do). Add the chorizo, potato, artichokes, ¼ teaspoon salt, and the oregano and cook stirring occasionally until the potatoes are brown and tender about 10 minutes. While that is cooking, whisk together the eggs with the remaining salt and black pepper to taste.
- Pull the skillet off the heat and stir until they are just beginning to set. I am paranoid about cooking things like this all the way through, so I left in on the heat and cooked it for about 5 minutes lowering the heat a bit. Scatter the cheese over the top and spread the red peppers over it. Broil until the eggs are set– about 2 minutes.
- Use a spatula to slide the tortilla out unto a cutting board and slice into wedges.
- Serves 6 to 8 (except in our household where it served 4)
Nutrition
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Laura says
I ate a plain potato tortilla in a bus station of all places in Tarifa, Spain that was one of the most amazing things I have ever eaten. In a bus station! I have made one with the chorizo, but never artichoke. I am intrigued!
Terri Steffes says
looks crazy good!
Judy@ImBoredLetsGo says
Yummm, this sounds delicious! I love Spanish tortilla! And chorizo!!!
Lisa @ Garnish with Lemon says
Oooh, loving the artichokes in here, I love everything about this Spanish tortilla!
Kristen @ A Mind Full Mom says
What a great option for breakfast, lunch or dinner! This looks absolutely satisfying.
eat good 4 life says
Well this is just awesome. Being from Spain of course I love chorizo, and in a tortilla? Just genius 🙂
Carol Borchardt says
Oh so missing Spain right now! Tortillas were one of our favorite things to enjoy there and this looks super-tasty! This is definitely on my list to make very soon.
Michelle @ A Dish of Daily Life says
This looks absolutely delicious! I never thought to put marinated artichokes in my eggs before but my kids all love them so we will definitely give this a try!
grace says
i'm a frittata fan too but i've never had a tortilla like this. sounds marvelous!
Lea Ann (Cooking On The Ranch) says
Love this. Never made a Spanish Tortilla.
Marjie says
They just can't duplicate names! I will be forever confused!
Sam Hoffer @ My Carolina Kitchen says
We make a Spanish tortilla for breakfast with peppers & potatoes, but I've never thought to include artichokes. Great idea Pam.
Sam
Joanne says
I have never seen a tortilla with artichokes, but I think it's a super fun addition to the mix!
Melynda Brown says
I knew about the egg part of a Spanish torilla, but specific the potato. Now that I am wiser, we will make these more often. I love potatoes in my eggs. I need to give chorizo another try.