Directions: |
Directions:There are preparations to the ingredients you will do before putting together the tortilla. Read the directions before starting and you will see that you can have a few things going at one time.
ROAST the red bell pepper.
o Preheat the oven to 400º
o Wash the pepper and place on a pan lined with foil
o Roast the pepper about 40 minutes
o During the cooking, turn the pepper as it browns. You can lay it on its side to get even browning.
o Don’t worry if the skin gets a little black.
o When browned (or maybe black) and the pepper is collapsing, remove it from the oven and set aside to cool
o Once it is cool enough to handle, pull the skin off and discard it, cut the pepper in half, and remove the seeds. It is ok to rinse them out with a little water.
o Slice the pepper into thin strips and set aside.
BOIL the potatoes until a fork inserted shows they are tender but firm.
o Drain immediately and DO NOT rinse.
o Once they are cool enough to handle, slice the potatoes in ½” slices and set aside
PREPARE the onions and sausage
o Slice the onion in even thin slices
o Remove the casing and slice the chorizo in ½” slices. Be careful so you don’t break up the slices
o In the deep half of a *frittata pan, warm 1 T of olive oil over medium heat
o Add the onion and ½ t of the salt
o Cook until translucent, about 5 minutes
o Add the chorizo and cook 3-4 minutes. The sausage will be browned
o Remove from heat and place sausage and onions on a plate
Now you are ready to put the tortilla together.
• In a bowl, whisk the eggs, remaining salt, and ground pepper
• Add the potatoes, bell pepper, and sausage onion mix
• Stir together
• In the deep half of a *frittata pan, warm 1 T olive oil over medium-low heat
• Add the egg mixture and cook 5-6 minutes. During cooking, occasionally loosen the edges with a flexible rubber spatula
• Watch the heat and adjust if needed. The bottom should be golden, but not brown
• About 4 minutes into the cooking, warm the remaining 2 t olive oil over low heat in the shallow pan
• Place the shallow pan over the pan with the egg mixture and lock together, quickly flip the tortilla into the shallow pan.
• Remove the deep pan and place the tortilla over medium-high heat for 5-6 minutes, pressing the center slightly with a rubber spatula until set
• Remove from heat, loosen the edges with the spatula and gently SLIDE the tortilla onto a serving plate
• Let stand for at least 10 minutes before serving. Slice in pieces like a pie. **See serving notes below. |
Personal
Notes: |
Personal
Notes: *If you don’t have a frittata pan, you can do this recipe in a good non-stick skillet with a sloped edge. When you get to the flipping part, use the spatula to be sure the tortilla is loose. Place a plate over the pan and flip the tortilla to the plate. Then put the 2 t of olive oil into the pan (which should be egg free) and slide the tortilla from the plate to the pan. Push any run-away ingredients under the tortilla so it is even around the edges. Finish cooking per the directions.
**This is a great Tapa for happy hour, or a brunch item, or lunch with a nice salad, as a light dinner, and yes, you could use it at breakfast. It is meant to be served at room temperature in the Spanish way.
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