Spanish Tortilla With Broccoli, Chorizo, And Onion Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and lightly browned.
• STEP 2.Add the chorizo and cook until it starts to release its oils and becomes crispy.
• STEP 3.Add the broccoli florets and cook until they are tender but still slightly crisp.
• STEP 4.In a separate bowl, beat the eggs and season with salt and pepper. Add the cooked onion, chorizo, and broccoli to the eggs and mix well.
• STEP 5.Heat some more olive oil in the skillet and pour in the egg mixture. Cook over low heat until the edges are set and the center is still slightly runny.
• STEP 6.Carefully flip the tortilla using a large plate or lid. Cook for another few minutes until the center is fully set.
• STEP 7.Remove from heat and let the tortilla cool slightly before slicing and serving.
• STEP 8.Serve the Spanish tortilla warm or at room temperature. It can be enjoyed as a main course with a side salad or as a tapas dish.

Cooking Tips

• Make sure to cook the onion until it is caramelized to bring out its sweetness.
• You can use either fresh or cured chorizo, depending on your preference.
• If you prefer a softer texture, you can blanch the broccoli florets before adding them to the skillet.

Storage and Serving

• Leftover tortilla can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the tortilla in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
• Serve the tortilla as a main course with a side salad or as part of a tapas spread.