Ingredients for Spanish Tortilla With Chorizo Fried Onions And Parsley
- 6 large eggs
- Salt And Pepper
- New Potatoes
- 1 medium onion (about 1 cup sliced), thinly sliced
- 4 ounces chorizo sausage, crumbled
- 2 tablespoons chopped fresh flat-leaf parsley
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How to Make Spanish Tortilla With Chorizo Fried Onions And Parsley
- Peel and thinly slice 2 large potatoes (about 1 lb). Thinly slice 1 medium onion (about 1 cup sliced).
- Heat 2 tablespoons of olive oil in a large (10-inch) oven-safe skillet over medium heat. Add potatoes and onions; cook for 5-7 minutes, stirring occasionally, until softened but not browned.
- Add 4 ounces of chorizo sausage, crumbled, and cook for 3-4 minutes, breaking it up with a spoon, until browned.
- In a bowl, whisk together 6 large eggs with a pinch of salt and black pepper.
- Pour the egg mixture over the potato, onion, and chorizo mixture in the skillet. Cook for 4-5 minutes, or until the edges are set and the bottom is lightly browned.
- Place the skillet under a preheated broiler for 2-3 minutes, or until the top is golden brown and puffed.
- Sprinkle with 2 tablespoons of chopped fresh flat-leaf parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
25g
Fat
87g
Carbs
23g
