This Spanish omelet is delicious at breakfast, lunch, or even dinner and is a staple in Spanish and Cuban cuisine.
Olive Oil/Extra Virgina Olive Oil
Vegetable or other cooking oil (for potatoes)
4 Potatoes (small)
Spanish Chorizo (fresh or dried is O.K. for this recipe I used dried Chorizo by Goya.
1 Yellow Onion, finely chopped
3 garlic cloves, (Crush them- best if mortar and pestle used)
8 large eggs
7 green onions (scallions), use the entire onion (white and green parts), slice it thin (set some aside for garnish)
Green/Red Bell Pepper 1/2 finely chopped
Olives with pimentos. About a quarter cup or a small palm full. Thinly sliced.
1. Preheat oven to 350 degrees.
3. Warm vegetable oil in a frying pan.
2. Wash, and peel potatoes (I used the red this time, so I left a bit of the skins on them but removed most). Thinly slice potatoes into rounds.
3. Fry potato slices in oil until cooked/soft. A light golden brown is ok on some of them, but not necessary for all. While your potatoes are frying you can prepare the rest of the ingredients (chopping, slicing, etc.)
As the potatoes cook take them out and lay them on a plate lined with a paper towel (to absorb excess oil).
4. Cook the chorizo if using fresh whole – until skins are browned. Then remove from heat and slice on a bias. I use kitchen scissors to slice them in the pot and it works great. They don’t have to be perfect. Continue cooking for a few minutes.*
5.In a separate pan heat the olive oil and add your onion, and green peppers, saute for a few minutes, add the garlic and continue cooking.
6. Add the chorizo to the mixture and continue cooking.
7. On top of the mixture add the green onions – do not stir.
8. In a bowl crack the eggs and beat them (like you would for scrambled eggs).
9. Pour the eggs into an oven safe casserole dish. If you don’t have one you can use a cake pan – just line it with aluminum foil first.
10. Once your potatoes are all cooked, pat them to remove more oil and lightly salt…LIGHTLY salt.
11. Add the potatoes to the eggs, reserving a few for the top.
12. Stir the green onions into the rest of the chorizo mixture, then add to the casserole dish with the potato and eggs. Add the olives. Stir some more.
13. Line the top of the mixture with the potatoes you reserved.
14. Bake at 350 degrees for 20 minutes or until the eggs are fully cooked.
Let the casserole dish cool for a few minutes then flip it over onto another plate, or cut it out of the dish (which is what I’ve done) and serve with crackers or bread, garnish with reserved green onions. Sliced avocado drizzled with olive oil and sprinkled with salt is also a great accompaniment to this dish.
Enjoy! Buen Provecho!
*You can omit the chorizo, or even add cubed ham to the mixture. Most Cuban cooks cut the potatoes into cubes, but I was taught to cut them into circles and that’s the way I prefer it. But you can do it however you choose. If you’re using a dried chorizo – sauteing isn’t necessary, you can simply thinly slice it on a bias or into circles and add it to the mixture in step number six.
AUTHORS NOTE: I decided to repost this recipe when I made this dish recently for my family, complete with updated photos. Original post date 9/6/09