Go Back Email Link
–+ servings
Spanish Omelette topped with salsa, cilantro, and a dollop of sour cream.

Southwest Tortilla Española

Spanish Omelette with red potatoes, onions, peppers, and chorizo topped with roasted chile salsa and sour cream.
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Spanish
Servings 4 people
Calories 315 kcal

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
    Chopped ripe bell pepper
  • Finely dice the red onion, and set aside.
    1/4 cup red onion
    Chopped red onion
  • In a small skillet, brown the chorizo over medium heat.
    4.5 ounces Mexican-style pork chorizo
    Browned 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
    4 eggs whisked with salt and 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
    Red potato slices cooking frying in olive oil
  • When the potatoes begin to brown, turn them over to brown the other side.
    Browned red potato slices
  • Add the chopped bell peppers and onion to the browned potatoes.
    Browned potatoes with chopped onion and bell pepper added
  • Add the browned chorizo to the potatoes, peppers, and onions. Give it a good stir to evenly distribute the ingredients.
    Browned chorizo added to the skillet
  • Add the egg wash to the center of the skillet.
    Egg wash being poured over potatoes, bell pepper, onion and chorizo.
  • Gently stir the eggs and ingredients together, so that the egg gets somewhat below the ingredients.
    Stir the egg to get it below the ingredients
  • Gently pat ingredients down so they settle into the eggs before they set.
    Pat the top of the eggs so the ingredients will settle into the egg while its cooking.
  • Allow the eggs to cook and set for a couple of minutes.
    Egg mixture is cooking and setting in the skillet.
  • Add a plate to the top of the skillet.
    A plate is added to the top of the skillet.
  • Using an oven mitt, carefully invert the skillet allowing the omelette to transfer on to the plate.
    Carefully invert the skillet emptying the contents onto the plate.
  • Slide the omelette back into the skillet to briefly cook the other side. Invert again, and cut into wedges.
    Add the inverted cooked egg mixture back to the skillet to cook the other side.
  • Plate a wedge of omelette, and add a couple spoonfuls of Roasted Chile Salsa to the top.
    1 cup Roasted Chile Salsa
    Spanish Omelette is cut into pie-shaped wedges, and topped with roasted pepper salsa.
  • Add a dollop of sour cream, and garnish with chopped cilantro.
    1/4 cup sour cream, 1 tsp cilantro
    Spanish Omelette topped with salsa, cilantro, and a dollop of sour cream.

Nutrition

Calories: 315kcal | Carbohydrates: 14g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 192mg | Sodium: 990mg | Potassium: 414mg | Fiber: 2g | Sugar: 3g | Vitamin A: 842IU | Vitamin C: 26mg | Calcium: 53mg | Iron: 2mg
QR Code linking back to recipe