In this recipe, a Spanish tortilla is a type of Spanish baked omelet or frittata. This one includes Spanish chorizo, leek, and red pepper. Spanish chorizo is a solid, shelf-stable sausage that you can slice and eat as is or heated in a dish. If you cannot find Spanish chorizo, feel free to substitute Mexican chorizo, which is more crumbly or even almost a paste. Mexican chorizo is much more common in most parts of the US, while Spanish chorizo is more common in Europe (naturally).
- about 5 ounces or 150g chorizo (use mild for kids)
- olive oil
- 1-2 small leeks (white or light green part only), sliced into half moons or quarter moons (no idea why I call them moons… half or quarter circles would probably be better)
- 1/2 red bell pepper
- 8 eggs, beaten with a bit of salt and pepper
- grated Manchego cheese (optional)
- Preheat the oven to 400F (200C)
- Slice the chorizo into thin slices if using Spanish chorizo. If using Mexican chorizo, remove from the casing.
- Heat a few glugs of olive oil in a pan. (Use an oven-safe pan if you plan on using the same pan for the remaining time in the oven. I just used a nonstick skillet and transferred everything to a small baking dish once it was time to bake.) Sauté the leeks for about five minutes on medium heat until they get a bit golden brown. Add the pepper and chorizo and cook about five minutes more, stirring occasionally.
- Add the eggs and give a gentle stir/swirl to combine all the ingredients. If transferring to a baking dish, layer the veggies and chorizo in the bottom and add the eggs, stirring well to combine. Stir in or top with the Manchego cheese, if using (I skipped it this time). Bake in the oven for about 15 minutes until the eggs are cooked and a bit puffed, but not brown.
- Remove from oven and cool a few minutes before cutting. Serve with fresh sliced or cherry tomatoes, if desired.