Tortilla Cubana de Papa y Chorizo
El Desayuno y La Merienda: Mornings & The Afternoon Respite
This isn't a pale French omelet meant for a quiet Sunday, nor is it the flat corn disk you fold around a taco. Taking the Spanish blueprint and filtering it through Caribbean realities, home cooks swapped out deep olive oil layers for a faster cook and introduced the holy trinity of onion, garlic, and green bell pepper. We render cured Spanish chorizo until the fat bleeds orange, then let the potatoes drink it up. Bind that heavy mass with six large eggs in a 10-inch nonstick skillet, slide it out, and cut it into thick wedges. Eat it warm.
Ingredients
- extra-virgin olive oil3/4 cup
- Yukon Gold or red waxy potatoes1 lb
- yellow onion1 med
- green bell pepper1/2 med
- garlic cloves2 med
- Spanish-style cured chorizo5 oz
- eggs6 large
- kosher salt1 tsp
- freshly ground black pepper1/4 tsp
Method
- 01
Poach the sliced potatoes in the olive oil until they reach el punto de la papa—tender enough to split with a spoon, but not falling apart.
Heat the olive oil in a 10-inch skillet over medium-high heat. Carefully slide in the potatoes and cook gently for 8 to 10 minutes, turning occasionally. You are poaching, not frying to a crisp. Remove them with a slotted spoon to a paper towel-lined plate, and pour off all but 2 tablespoons of oil from the pan.
- 02
Render the chorizo fat, then sauté the aromatics in the vibrant red drippings.
Return the skillet to medium heat and add the sliced chorizo. Cook for 2 to 3 minutes until crisp at the edges. Toss the onions and green bell pepper directly into the smoky fat, sautéing for 4 minutes until soft. Add the minced garlic, cook for one more minute until fragrant, and remove from heat.
- 03
Fold the cooked potatoes and warm chorizo mixture into lightly beaten eggs, and let the mixture rest.
In a large bowl, lightly beat the eggs with salt and pepper using a fork. Do not whip them into a foam. Fold in the warm chorizo, aromatics, and cooked potatoes. Let the mixture sit on the counter for 5 to 10 minutes so the potatoes act like a sponge, absorbing the egg and smoky paprika flavor.
- 04
Cook the tortilla over medium-low heat until the edges set and the bottom turns golden.
Wipe your skillet clean, add a teaspoon of oil, and place over medium heat. Pour in the entire mixture, using a spatula to press the potatoes flat. Cook undisturbed for 3 minutes. Turn the heat to medium-low, cover, and cook for 5 more minutes until the center is mostly set but slightly wet on top.
- 05
Invert the tortilla onto a flat plate, then slide it back into the skillet to finish cooking.
Run a spatula around the edges to loosen the tortilla. Place a flat dinner plate upside down over the skillet. With one hand flat on the plate and the other on the handle, confidently flip the pan. Slide the tortilla wet-side down back into the skillet and cook for 3 to 4 more minutes.
- 06
Let the tortilla rest before slicing into thick wedges.
Slide onto a serving plate and cool for at least 10 minutes. A Cuban tortilla should be eaten warm or at room temperature, never piping hot. Serve with toasted Cuban bread and a strong coffee.
Notes
Do not compromise on the chorizo sourcing.
You must use Spanish-style dry-cured or semi-cured chorizo like Palacios or Cantimpalo, usually found near the deli section. Raw, crumbly Mexican chorizo in a plastic tube will disintegrate and entirely ruin the texture of the dish.
Use the weeknight boiling shortcut if you want to skip the oil poaching.
If you don't want to deal with a cup of hot oil on a Tuesday night, par-boil the sliced potatoes in salted water for 5 minutes until just tender, drain thoroughly, and briefly sauté them in the rendered chorizo fat before adding them to the eggs.
A good non-stick pan is your best friend here.
A 10-inch Teflon non-stick skillet is the modern savior for this dish, ensuring a stress-free flip. If using cast-iron, ensure it is impeccably seasoned.
From Cook Cuban in America.