Juicy Spanish Tortilla (Omelette) Recipe In Under 20 Minutes | 20 Minute Meals Ep. 4

The tortilla is an absolute classic from the Spanish cuisine. While paella and gazpacho are most popular with tourists, the tortilla is very common among locals and is thus often called the Spaniards’ secret national dish. DW Food cook Felicitas Then attempts to cook them in under 20 minutes.
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Recipe:

Chorizo Tortilla with Mojo Rojo

Ingredients for 4 to 6 people,
preparation time approx. 20 min.

600 g cooked, peeled potatoes (primarily waxy)
100 g chorizo, whole
1 medium onion
1 clove of garlic
4 tbsp oil
1 small bunch of flat-leaf parsley
6 eggs
Black pepper, freshly ground

Allow to set on the stove over medium heat for about 5 minutes, then grill over in the hot oven on the middle rack for another 5 minutes until the egg is completely set. Place a large plate on top of the skillet, turn over briskly along with the skillet and invert the tortilla onto the plate, sprinkle with the remaining parsley. Serve with mojo rojo.

1. First, slice the potatoes. Peel the chorizo if necessary, then cut it into slices as well. Peel the onion, halve it, and cut into rings. Finely chop the garlic.

2. Start by browning the chorizo in a large, non-stick pan, then add the onions and garlic, and fry for a further 3 minutes. Remove from the pan.

3. Now, add 2 tablespoons of oil to the pan and fry the potato slices, turning occasionally until golden brown. As that happens, chop the parsley, and preheat the oven grill. Mix the eggs and the parsley (holding back one teaspoon) in a bowl, and season with salt and pepper. Add chorizo and onions to the roasted potatoes. Drizzle the remaining oil into the pan, and the pour parsley-and-egg mixture over the top.

4. Allow to thicken on the stove over medium heat for about 5 minutes, then grill on the middle rack of the pre-heated oven for a further 5 minutes, until the egg is completely set. Place a large plate over the pan, then quickly flip everything over and let the tortilla land on the plate. Garnish with the remaining parsley and serve with mojo rojo.

Mojo rojo

1 jar of roasted red peppers
2 tbsp olive oil
4 tbsp neutral oil
2 cloves of garlic
1 tbsp red wine vinegar
Black pepper
Salt
½ tsp ground cumin
Cayenne pepper

Put all of the ingredients into a deep mixing bowl and blend with a hand blender until fine. Finish off with salt and pepper to taste.



#20MinuteMeals #SpanishTortilla #FelicitasThen
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