Tortilla Española with Chorizo, Pimientos and Mushrooms

Name: Tortilla Española with Chorizo, Pimientos and Mushrooms
Prep time: 10M
Total time: 40M
Yield: 6 Servings
Cuisine: Spain
Ingredients: 3 tbsp. Extra Virgin Olive Oil; 2 pkg. ChorizoGOYA® Chorizo, small dice; 1 jar Sliced MushroomsGOYA® Sliced Mushrooms; 1 jar Fancy PimientosGOYA® Fancy Pimientos, drained and sliced; 1 Tortilla Española with Chorizo, Pimientos and Mushroomslarge yellow onion, chopped; 1 cup Corn OilGOYA® Corn Oil; 4 Tortilla Española with Chorizo, Pimientos and Mushroomsmedium potatoes, thinly sliced; 7 Tortilla Española with Chorizo, Pimientos and Mushroomslarge eggs; ½ tsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Seasoning with Pepper; 1 tbsp. Tortilla Española with Chorizo, Pimientos and Mushroomschopped parsley

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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.

Total Time

40m

Prep Time:10m

Yields:6 Servings

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Ingredients

3 tbsp.

GOYA® Extra Virgin Olive Oil , divided

2 pkg.
(3.5 oz.)

GOYA® Chorizo

1 jar
(4 oz.)

GOYA® Sliced Mushrooms

1 jar
(4 oz.)

GOYA® Fancy Pimientos

large yellow onion, chopped

1 cup

GOYA® Corn Oil

medium potatoes, thinly sliced

large eggs

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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.