Spiralized Tortilla Española with Chorizo
Try this Spiralized Tortilla Española with Chorizo recipe, or contribute your own.
Try this Spiralized Tortilla Española with Chorizo recipe, or contribute your own.
- Carbohydrate 2.628635 g
- Cholesterol 0 mg
- Fat 0.878755000361835 g
- Fiber 0.498850012660027 g
- Protein 0.330715 g
- Saturated Fat 0.129309000049962 g
- Serving Size 1 1 large slice (29g)
- Sodium 20.0690182291739 mg
- Sugar 2.12978498733997 g
- Trans Fat 0.0328192500097985 g
- Calories 19 calories
Step-by-step
- Preheat the oven to 375 degrees.
- Place a large nonstick skillet over medium heat and add in the olive oil. Once the oil heats, add in the onion and chorizo and cook for 2 minutes or until the onions become translucent.
- Then, add in the potato noodles, season with salt and pepper and toss with pasta tongs, careful not to break the noodles. Cook for about 5 minutes, tossing occasionally, until the potatoes are almost cooked completely.
- Pour the egg mixture evenly over the potato noodles. If some potatoes stick out of the eggs, that's okay. Let cook for 1-2 minutes or until eggs set on the bottom of the skillet.
- Bake in the oven for 15-17 minutes or until edges brown. Remove skillet from the oven, garnish with parsley and serve. Slice into 4 or 8 pieces.
Treating raw potato noodles like standard thick-cut rounds yields a soggy, uneven frittata that refuses to hold its wedge shape. Preserving the integrity of spiralized spuds requires careful handling and precise thermal control.
- Cook the potato noodles for exactly five minutes in the skillet, tossing gently with pasta tongs to avoid fracturing the strands before the eggs go in.
- Preheat the oven to 375 degrees Fahrenheit to ensure the top browns evenly while the center finishes cooking.
- Bake the skillet for 15 to 17 minutes until the edges pull away and turn golden brown.
- Store leftover wedges in an airtight container in the refrigerator for up to three days, then reheat them gently in a low skillet rather than a microwave to maintain texture.
- Substitute bell peppers or zucchini for the chorizo if modifying the dish for vegetarian eaters, keeping the total volume equivalent to prevent moisture imbalances.
Cold leftover slices develop a denser texture overnight as the starches firm up. Enjoying them chilled or at room temperature offers a completely different, satisfying dining experience compared to the initial hot meal.
