Spanish Tortilla with Chorizo and Scallions
Appears in Cook's Illustrated July/August 2009
WHY THIS RECIPE WORKS
We wanted an intensely rich, velvety, melt-in-your-mouth egg-and-potato omelet recipe that didn’t require using a quart of oil. We were able to cut the oil to a mere 6 tablespoons by substituting less starchy Yukon Gold potatoes for russets...