Southwest Tortilla Española is a Spanish-style omelette, made with egg, potato, peppers, onions and chorizo. It’s topped with a mildly spicy Roasted Chile Salsa, and a dollop of sour cream. It’s a deliciously different way to prepare eggs that I think you will love.
Southwest Tortilla Española Recipe
Southwest Tortilla Española
Equipment
- cutting board
- kitchen knife
- glass bowl
- wire whisk
- small skillet
- medium skillet
- spatula
- plate
Ingredients
- ¼ cup bell pepper – diced
- ¼ cup red onion – diced
- 1 medium red potato – sliced and diced
- 4.5 ounces Mexican-style pork chorizo
- 2 tbsp olive oil
- 4 large eggs
- 1 tsp kosher salt
- ½ tsp black pepper – ground
- 1 cup Roasted Chile Salsa
- 1 tsp cilantro – finely chopped for garnish
- ¼ cup sour cream
Instructions
- Finely dice the bell pepper, and set aside.1/4 cup bell pepper
- Finely dice the red onion, and set aside.1/4 cup red onion
- In a small skillet, brown the chorizo over medium heat.4.5 ounces Mexican-style pork chorizo
- In a glass bowl, whisk together the eggs, salt, and pepper.4 large eggs, 1 tsp kosher salt, 1/2 tsp black pepper
- Add olive oil to a medium skillet over medium heat. Add the potatoes to the hot oil.2 tbsp olive oil, 1 medium red potato
- When the potatoes begin to brown, turn them over to brown the other side.
- Add the chopped bell peppers and onion to the browned potatoes.
- Add the browned chorizo to the potatoes, peppers, and onions. Give it a good stir to evenly distribute the ingredients.
- Add the egg wash to the center of the skillet.
- Gently stir the eggs and ingredients together, so that the egg gets somewhat below the ingredients.
- Gently pat ingredients down so they settle into the eggs before they set.
- Allow the eggs to cook and set for a couple of minutes.
- Add a plate to the top of the skillet.
- Using an oven mitt, carefully invert the skillet allowing the omelette to transfer on to the plate.
- Slide the omelette back into the skillet to briefly cook the other side. Invert again, and cut into wedges.
- Plate a wedge of omelette, and add a couple spoonfuls of Roasted Chile Salsa to the top.1 cup Roasted Chile Salsa
- Add a dollop of sour cream, and garnish with chopped cilantro.1/4 cup sour cream, 1 tsp cilantro
PRIVATE NOTES
Nutrition
More Information
Spanish Omelette
A tortilla española is also known as a Spanish omelette. Its preparation is closer to a Frittata than a French omelette, or an American omelet. Instead of folding the egg over ingredients, the potatoes, onions, peppers, and chorizo are mixed into the egg while cooking. A frittata is finished under a broiler, whereas a Spanish omelette is cooked on the stove top, then flipped over halfway through the cooking process. Like a frittata, a Spanish Omelette is served cut into pie-shaped wedges.
Mexican vs Spanish Chorizo
I’m using Mexican-style pork chorizo in this dish. Mexican chorizo is fresh and soft, and made with ground pork, chiles and spices. Spanish Chorizo includes smoked paprika (pimentón), and is dried and cured.
When the fat renders from the Mexican chorizo it has a distinctly red color. I find this to be somewhat off-putting when mixed into eggs. To keep this from happening, I’ll brown the chorizo sausage in a separate skillet, then drain the red rendered fat on a paper towel before adding it to the omelette. Don’t mix the chorizo in too much. Just add the browned chorizo crumbles evenly across the top of the potatoes, peppers, and onions. Pour the egg wash directly on top.
Salsas
Top a Southwest Tortilla Española with Roasted Chile Salsa. This will impart a slightly hot, but very delicious Southwest flavor. Add a dollop of sour cream to cool it back down. For milder flavor, try Salsa de Tomate Asado, or Ranchero Sauce. Some fresh Pico de Gallo would also pair well.
Related Recipes
Roasted Chile Salsa
Perfect Scrambled Eggs
Pico de Gallo
Salsa de Tomate Asado
American Omelet
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