Tortilla Española

This recipe comes from Portlandia, which is proving to be a marvelous little cookbook. Portlandia is the only cookbook I own based on a show, but I did cook from a Sopranos cookbook with a past boyfriend of mine. We were both big fans of the show and only a quarter Italian. We hoped that somehow we could become more Italian American if we received consultation from a Sopranos cookbook. We ended up cooking several recipes from it and all were quite good. We did not become more Italian, however. He’s married with a kid and lives in Minnesota now. I dare say he became less Italian over the years.

Oh my god……I WON! Take that! Who cares if I’m single and unable to fully support myself!? I’m more Italian now!

Who need responsibility, kids, and cold climates anyway?

If by some strange miracle that ex reads this, I’m being my usual goofy self, so please don’t take offense. I’m happy that you are happy. Also, being that you are a writer, please don’t be too cruel about my lack of writing skills.

Let us move on.

As I’ve mentioned several times, I’m just a white girl from a small town in Indiana. I’m getting more Italian and gentrified in general, but I had never heard of Tortilla Española. I looked it up before writing this entry and discovered that it’s the Spanish version of an omelette. I say it’s more like a quiche than an omelette, though.

Also,according to my research, tortilla’s origin meaning is small cake. I found that quite interesting and it made me feel better about when I first moved to California. I used to call tortillas, tortilla shells. My California friends would look at me funny  every time and say, “It’s just a tortilla, you don’t need to add an extra word in there.”

If I had known what I know now, I could have quipped back. “It is not a small cake! Ok?! It’s a shell, a tortilla shell!”

Anyway, the authentic version of this dish consists of potatoes and frying oil, but our Portlandia version is mostly scallions and chorizo. This is fine with me, though. I love chorizo. It is a meat I was missing out on until I moved here. 20 some years without the knowledge of chorizo is a sad thing to admit.

So to make this, you’ll need 12 large eggs, 1 5 ounce bag of flavored chips, 2 tablespoons of olive oil, 3 large scallions, and 3 ounces of chorizo.

Guess what the first step is?! Pre-heat the broiler! Don’t you love it when the first step is so simple?

The next step is monkey easy as well. All you do is beat all of your eggs, lightly crush your chips, and soak for ten minutes. By the way, feel free to pick whatever flavor you want. I went with jalapeno myself. Lay’s has a biscuits and gravy flavor at the moment if you want to live dangerously. Maybe that’s what they are good for, because they certainly aren’t tasty on their own.

While the chips soak, get a large skillet out and pre-heat with your oil. Once heated up, add the scallions and chorizo. I should mention that I always buy the “crumbled” version of chorizo, but if you decide to get a link, you will want to finely chop it before cooking. I recommend getting the version I buy. I mean it’s already finely chopped and it’s delicious. Why make things harder for yourself?

You will cook the chorizo and scallions for about three minutes over high heat too. Basically you are just waiting for all the fat to sizzle out in this step. Once it’s sizzled away, add your egg mix to the skillet and mix away. Reduce the heat to medium and cook for about three minutes again. This time, you are wanting the egg to settle on the side of the pan.

Once it has settled, you place the skillet in the oven and cook for 3-4 minutes or until the tortilla is lightly browned.

After that, you should have a lovely small cake of egg and chorizo! Mine turned out really well! I was extremely pleased with this recipe. It was simple, effortless, and delicious! I will certainly make this again and highly recommend it.


Spanish egg cake


It’s not the most classy food picture, but trust me it’s good.


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