Today’s recipe is inspired by tortilla española. So tortilla is not traditionally limited to being a brunch food. It’s kind of any time of day food and comes in many formats, as a tapa in and of itself, a filling for bocadillos, so many forms, it is really one of those ubiquitous foods of Spain and I love it. So our version is going to take it to a more omelette side of things with 6 eggs, a higher cheese ratio, and we are also going to throw in some Chorizo to give it a spicy and savory bite. If you are doing the vegetarian version or just like veg content, I suggested a few items to throw in like mushrooms or sauteed spinach that will enhance the dish. Finally, we’re going to season with some warm rich smoked paprika, garlic powder, salt and pepper. We are essentially taking the tortilla base, and making it a little more brunchy. This is such a simple recipe and the result is hearty and delicious, it’s become my go-to for anything breakfast or brunch related. Perhaps the best part is that it can be served hot out of the oven or chilled overnight if you want to make it in advance. If you want to see the tutorial, video can be found on YouTube here. I hope you Enjoy! The video can be found here
INGREDIENTS (Shopping & Prep List)
6 eggs, beaten
1 small onion, finely diced
2-3 cups frozen shredded hash brown
You can make your own too, recipe supplement below
1 cup chorizo, small dice (optional)
You’ll want smaller than bite sized pieces so that you can cut tidy slices of the finished tortilla.
½ cup grated manchego cheese
You can use any type of cheese that melts well, I would avoid swiss but really anything would pair well with this recipe.
1 Tbsp. smoked paprika + more for garnish
I prefer Frontier Co-Op brand, Oakwood Smoked for it’s incredible rich flavor, available at Whole Foods and other retailers
1 Tbsp. garlic powder
2-4 Tbsp. olive oil
This is a matter of preference and how quickly the shredded potatoes soak up oil, you should start with 2 Tbsp in step 7 and add more as needed.
Salt & pepper to taste
Vegetarian variation:
Use 1 ½ cups any combination of the below instead of the chorizo.
Sauteed spinach or arugula (excess water removed)
Chopped cherry tomatoes
Sauteed mushrooms
Diced bell peppers
ESSENTIAL EQUIPMENT
Large mixing bowl
Non-stick spray (or butter)
Large saute pan/non-stick skillet
Large pie pan, casserole, or cast iron skillet
Spoons and spatulas for mixing and sauteing
RECIPE PREPARATION
1. Preheat oven to 425°F.
2. Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat.
3. Add onion and cook until translucent while oil heats.
4. Add hash browns to the hot pan and spread into an even layer. Season with salt and pepper and cook without disturbing for 3-4 minutes or until golden brown on the bottom.
5. Use a spatula to flip the potatoes in several sections to cook the other side.
6. Add smoked paprika and garlic powder, cook for another 3-4 minutes or until golden brown and fragrant
7. Remove from heat and allow to cool to room temp.
8. In a large bowl, combine beaten eggs, chorizo, and cheese.
At this point you could also add any vegetables you would like; chopped peppers, greens, mushrooms, or tomatoes would all be great additions. If you add greens like spinach or arugula, but I would ensure it’s cooked and the excess water drained or squeezed out, otherwise it will make for a mushy tortilla.
9. Once potato mixture is cool, combine with egg and mix until evenly incorporated.
10. Prepare a pie pan, casserole dish, or cast iron skillet by buttering or spraying with non-stick spray.
11. Add egg and potato mixture, top with a bit more smoked paprika for color and bake for 20-40 minutes or until the center is set (some conditions may take more time)
12. Once set, serve from the pie plate/casserole or carefully flip out of the skillet and upside down onto a plate.
13. Garnish with a dusting of smoked paprika
Serve hot, cold or room temperature.
This dish is great to make in advance and can be enjoyed at any time of day reheated or right out of the fridge.
Make your own hash brown supplement:
1. Grate 3 large yukon gold potatoes with a large cheese grater. Place in a large mixing bowl with cold water.
2. Stir potato shreds around in the water to loosen the starch off the potato and drain off the starchy water. Refill the bowl with more cold water and repeat stirring and draining the potatoes.
4. Drain as much water off of the potatoes as you can, drying them with paper towels or a clean dish towel if possible. You can even squeeze them between several layers of cheesecloth to remove as much water as possible.
