Spanish Tortilla with Broccoli, Chorizo, and Onion: A Modern Twist on a Classic
An indulgent, custardy omelette that blends savory sausage and veggies in every slice.
Introduction to the Spanish Tortilla
The Spanish tortilla, or tortilla española, is an iconic dish hailing from Spain. Traditionally, this beloved omelette is composed of eggs, potatoes, and onions, expertly cooked to a soft, custardy texture. Revered for its simplicity and depth of flavor, the Spanish tortilla is a staple across homes and tapas bars in Spain. Over the years, cooks and chefs have experimented with the classic formula, resulting in countless variations that include vegetables, meats, and cheeses. In this recipe, we introduce a modern interpretation, infusing the timeless Spanish tortilla with broccoli, smoky chorizo, and sweet onions—creating a heartier, more robust dish that stands as a meal in itself or as a centerpiece for any social gathering.
What Is a Spanish Tortilla?
The Spanish tortilla is not to be confused with the thin, flatbread tortilla used in Mexican cuisine. Instead, it is a thick, hearty omelette most often enjoyed at room temperature, and equally appropriate for breakfast, lunch, dinner, or tapas hour. The traditional method involves slowly cooking thinly sliced potatoes and onions in olive oil, then folding them into whisked eggs and cooking the mixture gently either on the stovetop or in the oven. Each region, and indeed each family, may have their own take on additional fillings or preferred technique, but the result remains a satisfying, flavorful dish that is irresistible in its versatility.
Why Add Broccoli and Chorizo?
While the traditional tortilla relies on potato for bulk and a subtle layer of sweetness from onions, our recipe incorporates broccoli for added nutrition and texture. The florets tenderize as the tortilla cooks, offering bursts of vegetal flavor, while the stems provide substance. Spanish chorizo, with its deep smokiness and signature spiciness, infuses the tortilla with lively flavor, balancing the mellow vegetables and eggs. This combination respects the original dish’s hearty roots while pushing its flavor profile into new territory.
Ingredients
- Eggs: The cornerstone of any tortilla, providing the base for the filling.
- Yukon Gold Potatoes: Thinly sliced and gently cooked for creaminess and structure.
- Broccoli: Both florets and stems, chopped for even cooking and a satisfying bite.
- Spanish Chorizo: Diced; cooked until slightly crisp to introduce smokiness and depth.
- Onion: Sliced thin to caramelize slightly during cooking, offering sweetness.
- Olive Oil: For sautéing and infusing the tortilla with rich flavor.
- Kosher Salt & Black Pepper: For balanced seasoning.
- Optional Garnishes: Chopped herbs, aioli, or roasted red peppers for serving.
Step-by-Step Guide: Making a Spanish Tortilla with Broccoli, Chorizo, and Onion
1. Prepare the Ingredients
Begin by assembling your ingredients. Peel and slice the potatoes into thin rounds (about 1/8 inch). Cut the broccoli into small florets and peel and chop the stems. Dice the chorizo and slice the onion thinly. Break your eggs into a large bowl, season with salt and pepper, and beat until well mixed.
2. Cook the Chorizo
Heat a generous amount of olive oil in a large nonstick or cast-iron skillet over medium heat. Add the diced chorizo and sauté until it has rendered its fat and turned lightly crisp. Remove the chorizo with a slotted spoon and set aside. The pan is now flavored with spicy, savory oil that will enhance the vegetables.
3. Sauté the Vegetables
In the same skillet, add the potatoes and onions, stirring to coat them in the chorizo-scented oil. Cook gently, stirring often, until the potatoes are tender but not browned, about 10–12 minutes. Add the chopped broccoli—both florets and stems—and continue cooking until the pieces are just tender, 5–7 minutes more. Season with additional salt and pepper.
4. Combine with Eggs and Chorizo
Transfer the vegetables from the skillet into the bowl with the beaten eggs and toss gently until all the ingredients are well combined. Add the cooked chorizo to the bowl and mix. Let the mixture sit for a couple of minutes to allow the flavors to meld and for the egg mixture to thicken slightly with the heat of the vegetables.
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5. Cook the Tortilla
Wipe out the skillet and add a bit more olive oil if necessary to coat the bottom completely. Return the pan to medium-low heat. Pour in the egg, vegetable, and chorizo mixture, spreading it into an even layer.
Cook gently, occasionally loosening the edges with a flexible spatula, until the bottom is set but the top remains a bit runny—this takes about 6–8 minutes. To assist with even cooking, you may cover the skillet loosely with a lid or foil.
6. Flip and Finish
The classic method for flipping a tortilla involves inverting it onto a plate and then sliding it back into the skillet to cook the other side. Place a large flat plate over the pan, invert the tortilla onto the plate, then gently slide it back into the skillet to continue cooking the second side (about 3–4 more minutes). When done, the tortilla should be fully set but still moist inside.
Expert Tips for a Perfect Tortilla
- Use low heat: Cooking the tortilla slowly ensures the potatoes and onions are tender without browning and the eggs maintain a custardy texture.
- Liberally oil the pan: Olive oil is not just for flavor but also prevents sticking, especially important for easy flipping and an intact tortilla.
- Let it rest: Rest the tortilla for at least 10 minutes before slicing. This allows it to firm up, making for clean cuts and cohesive slices.
- Customize the fillings: Substitute other sturdy vegetables like asparagus, zucchini, or bell peppers if you wish.
- Choose authentic chorizo: Spanish (not Mexican) chorizo is cured and deeply smoky; it’s essential for capturing this tortilla’s signature flavor.
Serving Suggestions and Pairings
This Spanish tortilla makes an excellent brunch centerpiece, but it can also be served as a satisfying lunch, weeknight dinner, or part of a tapas spread. Here are some favorite ways to serve and pair tortilla:
- Serve hot, cold, or at room temperature: Tortilla is equally delicious freshly made or served the next day.
- With a simple salad: A green salad with a citrusy vinaigrette cuts through the richness of the eggs and chorizo.
- Tapas-style: Cut into small squares and serve on toothpicks alongside olives, manchego cheese, and crusty bread.
- Add a sauce: Drizzle with garlicky aioli or a spoonful of romesco for extra flavor.
Frequently Asked Questions (FAQs)
Can I use other vegetables instead of broccoli?
Absolutely! While broccoli provides great texture and nutrition, you can try asparagus, zucchini, spinach, or bell peppers. Adjust cooking times as needed for different vegetables.
Is Mexican chorizo a suitable substitution for Spanish chorizo?
No, the two are quite different. Spanish chorizo is cured, firm, and smoky, whereas Mexican chorizo is uncooked and crumbly. For this recipe, it’s important to use Spanish chorizo for the best texture and flavor.
How do I avoid sticking and breaking the tortilla when flipping?
Ensure your skillet is well-oiled and use a nonstick or seasoned cast-iron pan. Loosen the edges before flipping, and use a large flat plate for easier turning. Letting the tortilla cool slightly makes it less fragile, too.
Can I bake the tortilla instead of cooking it on the stove?
You can finish the tortilla in the oven if preferred. Start on the stovetop, then transfer to a 350°F (175°C) oven for about 12–15 minutes, until fully set. This is especially helpful for larger or thicker tortillas.
How should I store leftovers?
Wrap leftover tortilla tightly in plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. Serve cold or gently reheat slices in a skillet over low heat.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 310 kcal |
| Protein | 14 g |
| Fat | 22 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Sodium | 670 mg |
Please note: Nutritional values are estimates and can vary based on ingredient choices and portion sizes.
Recipe Variations
- Vegetarian: Omit the chorizo and add extra vegetables such as mushrooms, peas, or artichoke hearts.
- Cheese Lover’s: Stir in grated manchego, cheddar, or crumbled feta for added richness and flavor.
- Spicy Kick: Add a touch of smoked paprika or chili flakes to the egg mixture for a little heat.
Conclusion: Bringing Spain to Your Table
This Spanish tortilla with broccoli, chorizo, and onion reinvents the traditional dish while holding onto its spirit of comfort and flavor. The inclusion of vegetables and spicy sausage makes it a complete, satisfying meal that bridges the old and new of Spanish culinary tradition. Perfect for gatherings, make-ahead meals, or a taste of something special on a weeknight, this tortilla is sure to become a staple in your kitchen.
Try it with your own favorite fillings and toppings; the Spanish tortilla is endlessly adaptable.
Frequently Asked Questions (FAQs)
Q: How do I know when my tortilla is done?
A: The tortilla should be set on the outside but still slightly moist and soft when cut. The center should not be runny, but a slight wobble is desirable for the classic texture.
Q: Is this dish gluten-free?
A: Yes—provided your chorizo and other ingredients are certified gluten-free.
Q: Can I serve this at room temperature?
A: Absolutely. Many prefer tortilla served at room temperature, as the flavors continue to meld and deepen as it rests.
References
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