Thick Potato, Chorizo & Dill Tortilla
Immerse yourself in the heart of Spanish cuisine with this thick and fluffy tortilla, a generous version of the classic tortilla de patatas enriched with spicy chorizo and fresh dill. This recipe combines the sweetness of confit potatoes with the smoky flavor of chorizo and the aniseed touch of dill for a rustic and comforting result. Follow our detailed steps to achieve a tortilla with a melting heart and perfect texture. We guide you step by step, from the precise cutting of the potatoes to the slow and controlled cooking, through the searing of the chorizo and the incorporation of the herbs. Our tips will help you get regular potato slices and even cooking, the key to a soft interior. Remember to let the tortilla rest before cutting to preserve all its tenderness. This tortilla can be enjoyed warm or cold, as a main course accompanied by a salad, or as a slice for a picnic. It keeps for two days in the refrigerator and can be adapted into many vegetarian or cheesy variations. An economical, quick, and always appreciated recipe!
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Con:
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- 1
Peel and cut the potatoes into regular 3-4 mm slices. Mix them with 1 tbsp of oil and a pinch of salt.
- 2
In a large pan, heat 2 tbsp of oil. Cook the potatoes for 6-8 min over medium heat until tender and lightly golden. Set aside.
- 3
In the same pan, sauté the chorizo slices for 1-2 min on each side. Drain on paper towels.
- 4
Beat the eggs with salt and pepper. Incorporate half of the chopped dill.
- 5
Return the potatoes to the hot pan. Pour the beaten eggs over and arrange the chorizo on top.
- 6
Cook over low-medium heat for 6-7 min. Finish cooking the top by covering for 2 min or under the grill for 2-3 min.
- 7
Sprinkle with the remaining dill and pepper. Let rest for 2 min before slicing and serving.
- Thickness: Regular potato slices ensure even cooking.
- Low heat: The key to a soft center is slow and patient cooking. Too high heat would make the outside rubbery.
- Chorizo: Drain it on paper towels to prevent it from releasing too much fat into the tortilla.
- Dill: Its aniseed and fresh flavor perfectly balances the richness of the chorizo; do not omit it.
- Serve this tortilla warm or at room temperature, in thick slices, accompanied by a simple green salad and aioli or romesco sauce. Ideal for a quick meal, picnic, or tapas.
- Peppers: Add strips of grilled red pepper with the potatoes.
- Cheese: Sprinkle with idiazábal cheese powder or grated Manchego before grilling.
- Onions: Incorporate a sliced and confit onion with the potatoes.
- Vegetarian: Replace the chorizo with sautéed wild mushrooms.
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