Add to Recipe Box
Previous RecipeCorn, Black Bean and Shrimp Chowder
Buy all ingredients to make this recipe from your local grocer:
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!Learn How It Works
Share this recipe using:
Next RecipeLocrio de Pollo – Dominican Chicken and Rice
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.
GOYA® Extra Virgin Olive Oil, divided
2 pkg. (3.5 oz.)
GOYA® Chorizo, small dice
1 jar (4 oz.)
GOYA® Sliced Mushrooms
1 jar (4 oz.)
GOYA® Fancy Pimientos, drained and sliced
large yellow onion, chopped
GOYA® Corn Oil
medium potatoes, thinly sliced
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.
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.
In a large bowl, whisk eggs together and season with Adobo. Add chorizo mixture and potatoes, mix well, and add chopped parsley.
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.
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.
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)