Tortilla Bites with Chorizo
Tortilla Española, also know as tortilla de patatas, is a potato omelet that is ubiquitous throughout all of Spain. Although the techniques for making tortilla are often debated, from the degree of cooking to the size of the potato slices, everyone agrees that tortilla is one of the most beloved dishes of the country.
- 1 lb of potatoes
- 4 eggs
- extra virgin olive oil
- salt and pepper to taste
- Spanish cooking chorizo, cut into ¼ inch rounds
- Peel the potatoes and rinse them of extra starch with cold water.
- Slice the potatoes into very thin pieces.
- Dry the potatoes and salt evenly.
- Heat enough extra virgin olive oil in a pan to cover the potatoes and and cook for 15 minutes over low heat or until tender.
- Meanwhile, beat the eggs with salt and pepper to taste.
- When the potatoes are done cooking, gently remove them from the oil and place into a strainer or mesh rack to let any excess oil run off.
- Combine the potatoes with the egg mixture and leave it to sit for about 30 minutes.
- In the mean time, sear the chorizo slices and, once cooked, set aside.
- Heat a pan to to low heat with just enough oil to lightly coat it.
- Pour in the mixture of potatoes and egg.
- Cook the mixture for up to 10 minutes on each side, depending on how moist or dry you'd like your tortilla to be, being careful not to burn either side.
- When the first side is cooked to your liking, carefully flip to cook the other side by sliding the tortilla onto a plate, placing the pan on top of it and then flipping it back into the pan so that the uncooked side is now in contact with the bottom of the pan.
- Once the tortilla is cooked on both sides, transfer to a cutting board.
- Once it has cooled a little, cut into small cubes.
- Skewer each round of chorizo with a toothpick, attach to the top of each tortilla bite and serve.
If you have enough time and want to make individually sized tortillas, you can pour the egg and potato mixture into a ring mold placed into a frying pan, cook until it becomes firm enough to flip and then remove the ring mold and cook the other side. In this case, rather than serving topped with chorizo rounds, we recommend that you make a topping of chorizo crumbles by removing the casing from the chorizo, crumbling the filling into a pan and lightly cooking, just enough to heat the crumbles and give them a crisp texture, but being careful not to burn them.