Tortilla Espanola with Chorizo (A tapa frittata) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbsp plus 2 tsp olive oil
1/2 yellow onion thinly sliced
1 tsp salt
6 oz precooked chorizo sausage cut into 1/2" pieces
6 eggs
Freshly ground pepper to taste
10 oz Yukon Gold potatoes boiled until tender and sliced 1/2" thick
1 red bell pepper roasted and peeled and thinly sliced
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Directions: |
Directions:In deep pan (or frittata pan on one side) over med heat warm 1 Tbsp olive oil. Add onion and 1/2 of the salt and cook until tender and translucent--about 5 min. Add the chorizo and cook for 2-3 min. Transfer this to a plate. In a bowl whisk the eggs, remaining salt and pepper. Stir in the potatoes, bell pepper and onion mixture. In the deep pan over med heat warm 1 Tbsp oil. Add the egg mixture and cook loosening the edges occasionally with a rubber spatula for 5- mins. Adjust the heat as needed so the underside of the tortilla turns golden but does not brown. If using a frittata pan, warm some more oil in the other side of the pan, cover the deep pan and flip the frittata. If using a pan that can go into the oven, drizzle a little oil over egg mixture and put in oven and brown the top of the egg mixture about 5-6 min until set. (400º oven) Take out and let set and loosen edges and slide onto a plate. Let set for 10 min then cut into pieces. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:15-20 min |
Personal
Notes: |
Personal
Notes: This can be used with a variety of ingredients. Can be done fast and easy esp for surprise company! It tastes so good too!
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