Tortilla de Chistorra
Tortilla de Chistorra
Ingredients
- 800 g potatoes, Agria or Monalisa type
- 150 g onion
- 180 g Iberian chistorra
- 5 eggs
- 2 egg yolks
- 1 teaspoon honey, to 2 teaspoons
- as needed salt
- as needed olive oil
Instructions
- 1
Peel 800 g of potatoes (Agria or Monalisa type). Slice the potatoes very thinly.
⏱️ 10 min
- 2
Heat a pan with a generous amount of olive oil over medium-high heat. Add the thinly sliced potatoes to the hot oil. Fry the potatoes until they are very soft and slightly golden.
⏱️ 15 min
- 3
Carefully remove the cooked potatoes from the pan using a slotted spoon or spider, allowing excess oil to drain back into the pan. Reserve the olive oil in the pan.
⏱️ 3 min
- 4
Peel 150 g of onion. Slice the onion thinly.
⏱️ 3 min
- 5
Using some of the reserved olive oil in the same pan, sauté the sliced onion until it becomes translucent and very soft.
⏱️ 7 min
- 6
Cut 180 g of Iberian chistorra into small, bite-sized pieces.
⏱️ 5 min
- 7
Add the cut chistorra to the pan with the sautéed onion. Cook until the chistorra is rendered and slightly crispy.
⏱️ 5 min
- 8
Return the cooked potatoes to the pan with the onion and chistorra. Mix all ingredients thoroughly until well combined. The mixture should be hot.
⏱️ 2 min
- 9
In a large bowl, crack 5 eggs and add 2 additional egg yolks.
⏱️ 1 min
- 10
Add 1-2 teaspoons of honey to the eggs. Season with salt to taste.
⏱️ 1 min
- 11
Whisk the egg mixture vigorously until it is well combined and slightly frothy.
⏱️ 2 min
- 12
Immediately pour the sizzling hot potato, onion, and chistorra mixture directly into the whisked eggs. Stir well with a spoon or spatula to ensure all ingredients are coated and the residual heat partially cooks the eggs, bringing them to a safer temperature.
⏱️ 2 min
- 13
Heat a clean non-stick pan (approximately 20-24 cm in diameter) with a small amount of olive oil over medium heat.
⏱️ 1 min
- 14
Pour the entire egg and potato mixture into the hot pan. Spread it evenly. Cook for several minutes until the edges are set and slightly golden.
⏱️ 5 min
- 15
Place a plate (larger than the pan) over the pan. Carefully invert the pan onto the plate, allowing the partially cooked tortilla to rest on the plate.
⏱️ 1 min
- 16
Gently slide the uncooked side of the tortilla from the plate back into the hot pan.
⏱️ 1 min
- 17
Use a spatula to gently press and shape the sides of the tortilla, forming a round, compact shape. Continue cooking until the second side is golden brown and the center is set but still slightly moist and jiggly (as demonstrated by gently shaking the pan).
⏱️ 5 min
- 18
Once cooked to your preference, slide the tortilla onto a serving plate. Slice and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tortilla de Chistorra
- 800 g potatoes, Agria or Monalisa type
- 150 g onion
- 180 g Iberian chistorra
- 5 eggs
- 2 egg yolks
- 1 teaspoon honey, to 2 teaspoons
- as needed salt
- as needed olive oil
Instructions
- 1
Peel 800 g of potatoes (Agria or Monalisa type). Slice the potatoes very thinly.
⏱️ 10 min - 2
Heat a pan with a generous amount of olive oil over medium-high heat. Add the thinly sliced potatoes to the hot oil. Fry the potatoes until they are very soft and slightly golden.
⏱️ 15 min - 3
Carefully remove the cooked potatoes from the pan using a slotted spoon or spider, allowing excess oil to drain back into the pan. Reserve the olive oil in the pan.
⏱️ 3 min - 4
Peel 150 g of onion. Slice the onion thinly.
⏱️ 3 min - 5
Using some of the reserved olive oil in the same pan, sauté the sliced onion until it becomes translucent and very soft.
⏱️ 7 min - 6
Cut 180 g of Iberian chistorra into small, bite-sized pieces.
⏱️ 5 min - 7
Add the cut chistorra to the pan with the sautéed onion. Cook until the chistorra is rendered and slightly crispy.
⏱️ 5 min - 8
Return the cooked potatoes to the pan with the onion and chistorra. Mix all ingredients thoroughly until well combined. The mixture should be hot.
⏱️ 2 min - 9
In a large bowl, crack 5 eggs and add 2 additional egg yolks.
⏱️ 1 min - 10
Add 1-2 teaspoons of honey to the eggs. Season with salt to taste.
⏱️ 1 min - 11
Whisk the egg mixture vigorously until it is well combined and slightly frothy.
⏱️ 2 min - 12
Immediately pour the sizzling hot potato, onion, and chistorra mixture directly into the whisked eggs. Stir well with a spoon or spatula to ensure all ingredients are coated and the residual heat partially cooks the eggs, bringing them to a safer temperature.
⏱️ 2 min - 13
Heat a clean non-stick pan (approximately 20-24 cm in diameter) with a small amount of olive oil over medium heat.
⏱️ 1 min - 14
Pour the entire egg and potato mixture into the hot pan. Spread it evenly. Cook for several minutes until the edges are set and slightly golden.
⏱️ 5 min - 15
Place a plate (larger than the pan) over the pan. Carefully invert the pan onto the plate, allowing the partially cooked tortilla to rest on the plate.
⏱️ 1 min - 16
Gently slide the uncooked side of the tortilla from the plate back into the hot pan.
⏱️ 1 min - 17
Use a spatula to gently press and shape the sides of the tortilla, forming a round, compact shape. Continue cooking until the second side is golden brown and the center is set but still slightly moist and jiggly (as demonstrated by gently shaking the pan).
⏱️ 5 min - 18
Once cooked to your preference, slide the tortilla onto a serving plate. Slice and serve immediately.
⏱️ 1 min