Saturday, March 19, 2011

Spanish Tortilla

This is a perfect item for breakfast, brunch, served with a salad for lunch, a first course for dinner, or cut up into bite sized pieces for an appetizer at a cocktail party. There are tons of recipes for a Spanish Tortilla, here is our favorite way to make it---

4 eggs, scrambled
1-2 Yukon Gold potatoes, sliced as thinly as possible
1 large Spanish onion, sliced
1/2 cup of dried chorizo, diced
handful of fresh parsley, chopped
salt and pepper to taste
extra virgin olive oil, as needed
smoked Spanish paprika

Heat enough olive oil to coat the bottom of a 10" pan over medium heat. Toss the potatoes into the pan, season with salt and pepper, and cook until soft. Do not brown them. If they start to brown, your flame is too hot! Once they are soft, take them out of the pan and set them into a large bowl. Next drop the onions into the pan, and season with salt and pepper. Again, cook until not brown. Once they are soft, toss the chorizo in and cook until the onions turn red. Dump the contents of the pan into the bowl with the potatoes. Toss half of your parsley into the bowl along with the scrambled eggs. Mix everything together. Put everything into an 8" nonstick pan that has been greased with olive oil. Put the pan into a 400F oven for 10-15 minutes depending how cooked you like your eggs. Once the omelet is cooked you will be able to slide a rubber spatula under the corners to loosen it. Now put a plate over the pan, and flippity-flop. Your omelet should release. If any sticks, it's okay...the Michelin Star committee isn't at your door. Top with a sprinkle of the smoked paprika and the rest of the parsley. Slice it up like a pizza and eat up!

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