Spanish Torilla

Name: Spanish Torilla
Ingredients: olive oil; 2 pounds Yukon gold potatoes, sliced 1/8-inch thick; 1 large Spanish onion, thinly sliced; 1 large red bell pepper, sliced; 5 ounces Spanish chorizo, sliced; 6 large eggs, beaten until frothy

6 ingredients

1 steps

Ingredients

olive oil
2 pounds Yukon gold potatoes, sliced 1/8-inch thick
1 large Spanish onion, thinly sliced
1 large red bell pepper, sliced
5 ounces Spanish chorizo, sliced
6 large eggs, beaten until frothy

Directions

1

{"0":"Warm 2 inches of olive oil in a large pot over medium heat. Add the potatoes and cook, turning now and then, until soft but not brown, about 10 minutes.","2":"Meanwhile, warm 1 tablespoon olive oil in an 11-inch oven-proof nonstick skillet over medium heat. Add the onion and bell pepper, saute until soft, about 5 minutes. Add the chorizo and cook until the color is extracted, about 3 minutes.","4":"Drain the potatoes and reserve the oil. In a large bowl, combine the potatoes with the vegetables and chorizo. Toss to distribute evenly. Pour over with beaten eggs. Season liberally with salt and pepper. Toss to combine.","6":"Preheat broiler with rack in upper third of oven.","8":"Add 1\/4 cup reserved olive oil to pan. Warm over medium-high."}