Forgot your password?

Spanish Tomato Tortilla with Warm Chorizo and Green Bean Salad Recipe

By 0 0

A conventional and traditional Spanish tortilla is usually a thick omelet made in a large skillet, incorporating potatoes and onion. It is often cut in to wedges and eaten as would be a pizza, either hot or cold. As with any type of omelet, the featured ingredients are open to endless experimentation and the finished dish can be served in a number of tasty ways. This is a very basic and simple variation of the tortilla which was prepared to be served not only with a typically Spanish chorizo and green bean salad but also with some Italian bruschetta to create a wider Mediterranean eating experience.

Tortilla, Bruschetta and Salad
Credit: Gordon Hamilton

Simple tomato tortilla served on brsuchetta with a warm chorizo and vegetable salad

Ingredients (Serves 2)

Salad Ingredients
Credit: Gordon Hamilton

Warm chorizo and green bean salad ingredients

  • 10 baby new potatoes
  • Salt
  • 2 medium yellow tomatoes
  • 2 medium red tomatoes
  • 3 eggs
  • Black pepper
  • Pinch of dried basil
  • 12 green beans
  • ½ small white onion
  • ½ cup sliced chorizo (approximately ¼ inch thick slices)
  • Extra virgin olive oil
  • 2 sun dried tomato ciabatta bread rolls or 4 thin slices from a ciabatta loaf
  • 1 clove of garlic
  • Freshly sliced basil to garnish


Boiling Potatoes
Credit: Gordon Hamilton

Potatoes are put on in salted water to boil

Wash the potatoes and add them whole and unpeeled to a pot of cold, salted water. Put the pot on to an initially high heat until the water reaches a simmer. Reduce the heat and continue to simmer for about twenty minutes or until the potatoes are just softened.

Drained Potatoes
Credit: Gordon Hamilton

Potatoes are drained and allowed to steam

Drain the potatoes at your sink and let them sit in the colander until they stop visibly steaming. Put them back in to the pot, cover and leave to cool completely. This should take a minimum half hour.

Credit: Gordon Hamilton

Freshly picked red and yellow tomatoes

These tomatoes were picked straight off the hothouse vine before being used in this recipe. If you don't have access to yellow tomatoes, simply use four red ones instead. It's only the presentation which will be affected.

Sliced Tomatoes
Credit: Gordon Hamilton

Thinly sliced tomatoes

Slice the tomatoes fairly thinly with a sharp knife.

Chopped Vegetables
Credit: Gordon Hamilton

Chopped and sliced salad vegetables

Cut the cooled potatoes in half and slice the half onion. Wash the beans, trim off any straggly edges and chop to around one inch pieces.

Layered Tomatoes
Credit: Gordon Hamilton

Red and yellow tomato slices are layered alternately in omelet pan

Very lightly oil a small, non-stick omelet pan and arrange the tomato slices in overlapping circles as shown in the above image.

Eggs and Tomatoes
Credit: Gordon Hamilton

Eggs are poured over tomatoes and seasoned

Beat the eggs in a bowl and put the pan on to a high heat before pouring them evenly over the tomatoes. Season with salt, black pepper and the dried basil. After a minute or so and when the egg starts to set around the edges of the pan, reduce the heat to low to medium. Put your broiler (kitchen grill) on to preheat to a high setting.

Chorizo Salad Ingredients
Credit: Gordon Hamilton

Chorizo salad ingredients are added to frying pan

Pour a tablespoon or so of olive oil in to a separate small pan and bring it up to a medium heat. Add the chorizo, potatoes, beans and onion. Season with some black pepper only.

Sauteing Salad
Credit: Gordon Hamilton

Sauteing chorizo and green bean salad ingredients

Saute the chorizo and vegetables for three to four minutes, by which time the eggs should be set around the tomatoes.

Tomato Ciabatta
Credit: Gordon Hamilton

Tomato ciabatta is cut in half

Cut the ciabatta rolls in half horizontally and put them on to lightly toast on both sides.

Tomato Tortilla
Credit: Gordon Hamilton

Tomato tortilla is slid on to plate

When the eggs are almost set, place the pan under your broiler to complete the procedure. Slide the cooked tortilla on to a plate for cutting in to quarters with a very sharp knife. Be careful doing this as it will be extremely delicate due to the amount of liquid in the tomatoes.

Toasted Ciabatta
Credit: Gordon Hamilton

Toasted ciabatta and garlic

Peel the garlic clove and lightly crush under a wide bladed knife. Rub it over the cut sides of the toasted rolls. Drizzle the rolls with extra virgin olive oil and season with salt and pepper.

Plated Bruschetta
Credit: Gordon Hamilton

Plated bruschetta

Cut each bruschetta slice in half diagonally and arrange in opposite quarters of square serving plates as triangular beds for the tortilla.

Tortilla on Bruschetta
Credit: Gordon Hamilton

Tortilla wedges on bruschetta beds

Lift each quarter of the tortilla with a spatula on to a bruschetta bed.

Plated Salad
Credit: Gordon Hamilton

Salad is plated around tortilla and bruschetta

Spoon the chorizo and green bean salad on to the empty quarters of the serving plates and garnish before service with the sliced basil leaves.

Alternative Recipe - Chorizo and Tomato Mini Tortilla

Chorizo and Tomato Mini Tortilla
Credit: Gordon Hamilton

Chorizo and tomato mini tortilla

If you fancy something a little bit quicker and easier to prepare but still incorporating most of these delicious flavors, you may wish to give this simple dish a try.

Ingredients (Serves 1)

Credit: Gordon Hamilton

Slices are cut from a chorizo ring

  • 3 medium eggs
  • Salt and pepper
  • Pinch of dried basil
  • ¼ stick (1 ounce) butter
  • 6 to 8 slices from chorizo ring
  • 6 small cherry tomatoes
  • 1 tablespoon freshly grated/shredded hard cheese (such as cheddar)
  • Freshly chopped cilantro (coriander leaf) to garnish


Seasoned Eggs
Credit: Gordon Hamilton

Eggs are broken in to abowl and seasoned

Break the eggs in to a small bowl and season with salt, pepper and the dried basil. Beat with a small whisk or a fork just until the egg whites and yolks are combined.

Eggs Poured in to Pan
Credit: Gordon Hamilton

Beaten eggs are poured in to hot pan

Put the butter in to a small omelet pan and the pan on to a gentle heat, just until the butter is melted. Pour in the beaten egg mix and turn up the heat to medium. Put your broiler (overhead kitchen grill) on to preheat to its highest setting.

Tomatoes and Chorizo in Egg
Credit: Gordon Hamilton

Tomatoes and chorizo slices are arranged in egg mixture

Cut a "+" cross in the top of each cherry tomato so as they don't burst in the pan and lay them and the chorizo slices at equal intervals in the egg. Cook until you can see the egg is almost but not quite set all the way to the top.

Cheese on Tortilla
Credit: Gordon Hamilton

Cheese is scattered over tortilla

Put the pan under your broiler until the egg is completely set. Scatter with the cheese and put it back under the heat until the cheese is melted and bubbling.

Cilantro Scattered over Tortilla
Credit: Gordon Hamilton

Cilantro is scattered over cooked tortilla

Scatter the cilantro over the top of the tortilla before sliding it with the help of a spatula on to a serving plate.

Enjoying Tortilla
Credit: Gordon Hamilton

Enjoying mini chorizo and tomato tortilla



Add a new comment - No HTML
You must be logged in and verified to post a comment. Please log in or sign up to comment.

Explore InfoBarrel

Auto Business & Money Entertainment Environment Health History Home & Garden InfoBarrel University Lifestyle Sports Technology Travel & Places
© Copyright 2008 - 2016 by Hinzie Media Inc. Terms of Service Privacy Policy XML Sitemap

Follow IB Lifestyle