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Tortilla Espanola with Chimichurri sauce Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Tortilla:
10 – 12 medium sized Yukon gold potatoes (washed)
1 dozen eggs
1 onion, chopped.
4-6 garlic cloves, finely chopped.
Olive oil for pan frying
Optional: chorizo or other sausage

Chimichurri sauce:
1 bunch of cilantro
Salt and Pepper to taste
Equal parts Olive Oil and Red Wine Vinegar (approximately ¼ cup of each)
Optional: Crushed red pepper flakes for a little heat
Directions:
Directions:
Tortilla:
Preheat oven to 350 degrees.
In frying pan that also fits in the oven, add enough olive oil to brown onions and garlic. Brown onion and garlic, remove them from the pan, and set aside for later.
Slice chorizo or other sausage and brown in pan. Remove and set aside for later.
Wash and cut potatoes into ½ cubes. Add olive oil to frying pan that also fits in the oven so that there is a good layer on the bottom, but it won’t drown the potatoes. Over Med heat, brown potatoes. While browning potatoes, crack eggs into bowl and whisk (as if you were making scrambled eggs). When potatoes are done, add back in the onions and garlic. Pour in eggs . Let it cook until done on the bottom. Finish in the oven (until the eggs are cooked and the top is just starting to brown). Once done you can flip tortilla over onto plate, and slice like a pizza. Serve with Chimichurri sauce and yummy bread.

Chimichurri sauce:
Finely chop cilantro and mix with all other ingredients.

 

 

 

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