Potato and Chorizo Tortilla
Although Americans tend to serve eggs as breakfast fare, other countries elevate them to star status later in the day. The French are crazy about omelets for lunch and supper, the Italians serve their frittatas, and the Spanish their tortillas long after the early morning hours.
Such dishes make an inexpensive and delicious main course for dinner. Take for example the Potato and Chorizo Tortilla featured here. It is prepared by layering slices of boiled Yukon Gold potatoes in a baking dish, along with sauteed onions and chorizo, and a generous sprinkle of Manchego cheese. A mixture of eggs and sour cream is poured over these ingredients, and then the dish needs about 45 minutes in the oven until the eggs are set and the top is golden.
A green salad (baby spinach, arugula or a mix all work well) tossed in vinaigrette dressing and crusty country bread make easy sides. You could serve this simple menu at a casual winter supper after an outing (it's perfect for after the movies or a sporting event) since the tortilla can be baked ahead and reheated when needed. The tortilla can also be cut into small squares and served warm or at room temperature as an appetizer with glasses of wine. Of course, you could return this special egg entree to its traditional American role and offer it at breakfast or brunch!
Potato and Chorizo Tortilla
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch thick slices
3 tablespoons olive oil, plus extra for greasing baking dish
2 cups chopped onions
6 ounces Spanish-style chorizo, halved lengthwise, then into thin slices
6 large eggs
1/3 cup sour cream
Kosher salt and freshly ground black pepper
1 cup shredded Manchego cheese
1 tablespoon finely chopped parsley
Arrange a rack at center position and preheat the oven to 350 F. Lightly oil a 2-quart baking dish.
Bring a large pot of lightly salted water to boil, then add potato slices and cook 5 minutes or until just barely tender when pierced with a knife. Drain well.
In a medium skillet, heat oil until hot over medium heat. Add the onions and chorizo, and cook, stirring frequently, until onions are softened and chorizo has taken on some color, 5 to 6 minutes. Remove from heat.
In a medium bowl, whisk together eggs, sour cream and 1/2 teaspoon salt.
Place half of the potatoes in the prepared dish and season generously with salt and pepper. Spread the onion and chorizo mixture evenly over the potatoes, and sprinkle with half of the Manchego cheese. Top with the remaining potatoes, seasoning them generously with salt and pepper. Pour the egg mixture over the ingredients in the dish, making sure potatoes are covered. Sprinkle the remaining cheese on top.
Bake until potatoes are very tender when pierced with a knife, eggs are set, and top is golden, 40 to 45 minutes. (Tortilla can be baked ahead; cool, cover, and refrigerate. Reheat uncovered in a preheated 350 degree oven until hot, 15 to 20 minutes.) Garnish with parsley.
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Potato and Chorizo Tortilla - Betty Rosbottom Recipes
(c) 2010 Betty Rosbottom Recipes
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