Recipe courtesy of Bobby Flay
Episode: SOBE Style
Print
Spanish Tortilla with Chorizo, Piquillo Peppers and Gurroxta Cheese
Total:
2 hr
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Homemade Chorizo Sausage:
  • 2 tablespoons canola oil
  • 1 small Spanish onion, finely diced
  • 3 cloves garlic, finely chopped to a paste with a pinch kosher salt
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground Spanish paprika
  • 1/4 teaspoon ground cayenne pepper 
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cider vinegar
  • 1 1/4 pounds well-marbled ground pork shoulder
  • Kosher salt and freshly ground black pepper
Tortilla:
  • 2 tablespoons Spanish olive oil
  • 1 dozen large eggs
  • 4 ounces Garrotxa cheese, grated
  • 1/4 cup chopped fresh parsley leaves
  • 6 piquillo peppers, thinly sliced
  • Kosher salt and freshly ground black pepper

Directions

For the chorizo: Heat the oil in a small saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook for 1 minute. Add the vinegar and cook until reduced. Remove from the heat, transfer to a blender and blend until smooth. Pour into a bowl and let cool to room temperature.

Mix in the ground pork gently to combine. Sprinkle with salt and black pepper. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.

For the tortilla: Preheat the oven to 350 degrees F. Heat the oil in a large nonstick saute pan over high heat. Add the chorizo and cook until golden brown. Transfer to a paper-towel-lined plate using a slotted spoon. Remove all but 2 tablespoons of the fat from the pan. Return the pan over medium heat.

Whisk together the eggs in a large bowl until pale and fluffy. Add the cheese, parsley, peppers and chorizo and sprinkle with salt and black pepper. Add the egg mixture to the pan, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally, until it has set. Transfer to the oven and bake until set, about 15 minutes.

When the tortilla is firm, remove from the oven, place a large plate over the pan and flip the tortilla onto it. Cut into wedges and serve.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Simple Spanish Tortilla

Recipe courtesy of Ingrid Hoffmann

Spanish Tortilla

Recipe courtesy of Brian Boitano

Spanish Tortilla

Recipe courtesy of Maria Castillo

Spanish Tortilla

Recipe courtesy of Eddie Russell

Spanish Tortilla Cake

Recipe courtesy of Padma Lakshmi

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c