Spanish Tortilla

Spanish Tortilla

Andy Husbands
Boston, MA

Yield: about 6 servings



  1. Preheat oven to 350°F.
  2. Place a 12" non stick pan over medium high heat with the oil.
  3. Toss the potatoes in the egg mixture and quickly layer the potatoes in the hot pan. After half way through layer the chorizo and basil, and finish with the rest of the potatoes. You want to lightly press the potatoes down with a spatula while layering.
  4. Place in preheated oven and cook for 10 minutes until the eggs and potatoes are set and the bottom is brown. Flip onto a sheet pan with parchment.
  5. These are easily heated up to order, cut into 1/6th.
  6. Serve hot with room temperature Catalan Sauce.