Tortilla Española with Chorizo, Pimientos and Mushrooms

Tortilla Española with Chorizo, Pimientos and Mushrooms

(5)

Tortilla Española with Chorizo, Pimientos and Mushrooms

Print Recipe

Prep time

10m

Total time

40m

Yields

6

Servings

Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

Add some real Spanish pizzazz to your table with a flavorful take on a classic Tortilla Española. Traditionally, this thick, flat Spanish omelet is filled with potatoes, onions and eggs. Here, we punch up the flavors by mixing in garlicky, spiced chorizo, savory mushrooms and bright, silky pimientos before cooking until just set. Cut the tortilla into hearty wedges and serve warm or at room temperature for breakfast, lunch or dinner. Or do as they do in Spain, and serve as a tapas dish with a glass of vino tinto.

More
  • Ingredients
  • Directions

2 pkg. (3.5 oz.)

GOYA® Chorizo, small dice

1 jar (4 oz.)

1 jar (4 oz.)

GOYA® Fancy Pimientos, drained and sliced

1

large yellow onion, chopped

4

medium potatoes, thinly sliced

7

large eggs

1 tbsp.

chopped parsley

Directions

Kitchen View

Step 1

Preheat oven to 425°F. In 12” non-stick pan, heat 2 tablespoons olive oil on medium-high heat; add chorizo and cook for 5 minutes. Add onion; cook an additional 5 minutes, until flavors are combined. Remove from heat; stir in mushrooms and pimientos and set aside in large bowl; reserve pan for later.

Step 2

Meanwhile, in a separate large pan, heat corn oil over medium heat. Once hot, add potatoes in small batches; do not overcrowd the pan. Fry potatoes for about 5 minutes, until they are cooked, but are not browned. Drain on paper towel.

Step 3

In a large bowl, whisk eggs together and season with Adobo. Add chorizo mixture and potatoes, mix well, and add chopped parsley.

Step 4

In reserved pan, heat remaining 1 tablespoon olive oil over medium heat until hot but not smoking. Add egg mixture to pan and cook until bottom and sides of eggs begin to become firm and underside becomes light golden brown. (If underside of egg mixture is browning too fast, reduce heat to medium-low). Run thin spatula along edge of pan to separate egg mixture from sides.

Step 5

Place pan in oven and cook for 15 minutes. To check tortilla, press lightly in the middle and make sure it is firm. When done, turn over onto a large plate or platter. Cut into pieces, and serve either hot or at room temperature.

No time?
No Problem!

Try our ready-made GOYA® Tortilla-Española – Spanish-Omelet.

Learn More
Tortilla-Española – Spanish-Omelet

New from Goya

Recipe Tags

Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Under 40 on recipe-filter

Recipe Reviews

Kathy Flaherty Rose

All I can tell you this recipe, Tortilla Espanola with Chorizo, Pimientos, and Mushrooms is the most flavorful and fairly easy to prepare too. I will be making this at least twice a month and I will make this to take to other parties!

View All (2)
Return

Kitchen View

Print