Spanish Tortilla With Chorizo Piquillo Peppers And Gurroxta Cheese Recipes

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TORTILLA WITH CHORIZO



Tortilla with Chorizo image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 medium yellow onion, sliced
1 red pepper, roughly chopped
1 (7-ounce) package pre-cooked chorizo, thinly sliced
1/2 pound red potatoes, cubed, boiled until tender and drained
1 garlic clove, minced
3 tablespoons chopped cilantro leaves
1 teaspoon kosher salt, plus 1 pinch
1/2 teaspoon freshly ground black pepper
12 eggs

Steps:

  • Preheat oven to 450 degrees F.
  • Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper.
  • In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet.
  • When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top.
  • Remove from oven. Cut into wedges. Serve warm or at room temperature.

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