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Spanish Tortilla

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Note: Use a mandoline to achieve the thin potato slices.

olive oil
2 pounds Yukon gold potatoes, sliced 1/8-inch thick
1 large Spanish onion, thinly sliced
1 large red bell pepper, sliced
5 ounces Spanish chorizo, sliced
6 large eggs, beaten until frothy

Warm 2 inches of olive oil in a large pot over medium heat. Add the potatoes and cook, turning now and then, until soft but not brown, about 10 minutes.

Meanwhile, warm 1 tablespoon olive oil in an 11-inch oven-proof nonstick skillet over medium heat. Add the onion and bell pepper, saute until soft, about 5 minutes. Add the chorizo and cook until the color is extracted, about 3 minutes.

Drain the potatoes and reserve the oil. In a large bowl, combine the potatoes with the vegetables and chorizo. Toss to distribute evenly. Pour over with beaten eggs. Season liberally with salt and pepper. Toss to combine.

Preheat broiler with rack in upper third of oven.

Add 1/4 cup reserved olive oil to pan. Warm over medium-high heat. Add potato mixture, spreading evenly in pan. Reduce heat to low and cook until mixture starts to form into one mass, about 8 minutes. Place pan under broiler for about 5 minutes to brown top. Let cool slightly before turning out onto a platter. Slice into wedges and serve warm.

Yield: 6 to 8 servings.

 

- Recipe courtesy of Joseph Erdos at Gastronomer's Guide

 

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