1 Medium Zucchini Chopped, Sliced, or Grated
1 Medium Onion Chopped or Grated
1 1/2 c. Potatoes
1 c. Cooking Chorizo Sliced
3 Eggs Separated
2 tbs. Butter
1/2 c. Canola Oil for Frying
Salt to Taste
Pepper to Taste
Mayonnaise & Chives for Garnish
. Add oil to a large saucepan on medium heat. Add Zucchini, Onion, and Potato. Season with a pinch of salt and pepper, fry until cooked and a little mushy.
. In a frying pan, fry Chorizo until crispy. Reserve sausage fat to fry Tortilla in. Remove chorizo from pan, set aside. Add 1 tbs butter to slowly melt pan with chorizo fat. Remove from heat and set aside.
. In a mixer, whisk egg whites until frothy, but not stiff. Mix in yolks. To egg mixture add chorizo, Zuchinni mixture, and a pinch of salt and pepper. Heat frying pan on low. Pour Egg mixture into pan. Let cook on medium - low heat until the Tortilla has set up.
NOW THE TRICKY PART
. Use a large plate to flip entire Tortilla onto, then slide it back into the frying pan, but not after slipping the second tbs. of butter in there.
. Now let cook until finished. A few minutes. Slide onto a plate and add Mayo & Chives if desired.
When I was in Spain, my grandmother in law taught me how to make a traditional Spanish Tortilla. Although I can barley speak Spanish and she can't speak a word of English, it was a great way to learn how to cook. She suggested that there can be many variations on the recipe, including other vegetables or cheese. Well I assume she said that. Ha.