Spanish Omelette with Chorizo (Tortilla)
One man’s tortilla is another man’s omelette and visa versa! What’s in a name anyway. This Spanish Tortilla (not Mexican) is loaded with the wonderful flavors of Chorizo sausage and Manchego cheese and studded with onions and red pepper. An easy variation of a traditional omelette but with more spice, for breakfast or brunch!
Spanish Omelette (Chorizo & Cheese Tortilla)
2 small potatoes
4 tablespoons olive oil
1 small onion, chopped
1 red bell pepper, seeded and chopped
2 tomatoes, diced
6 ounces chorizo sausage, finely chopped
8 large eggs
2 tablespoons heavy cream
4 ounces manchego or parmesan cheese, grated
salt and pepper to taste
2 tablespoons minced flat-leaf parsley
-Cook the potatoes in a small saucepan of lightly salted boiling water for 15-20 minutes, or until just tender. Drain and let stand until cool enough to handle, then peel and dice.
-Heat the olive oil in a large skillet that can safely be placed under the broiler. Add the onion, bell pepepr, garlic and tomatoes and cook over low heat, stirring occaisonally for 5 minutes. Add the diced potatoes and chorizo and cook for an addition 5 minutes, until the chorizo is lightly browned. Meanwhile, preheat the broiler to high.
-Beat the eggs with the cream and salt and pepper to taste in a large bowl. Pour the mixture into the skillet and cook for 8-10 minutes or until the underside is set. Lift the edges of the tortilla occasionally to let the uncooked egg run underneath.
-Sprinkle the grated cheese over the tortilla and place under the hot broiler in the middle of the oven for for 10 - 15 minutes or until the top is set and the cheese has melted. Garnish with minced parsley. Serve warm or cold cut into thin wedges. Makes 6 - 8 servings.
Assemble the ingredients, do a bit of chopping and shredding and you are ready to cook!
Saute the onions, tomatoes and chorizo until the meat is cooked through and the vegetables are softened.
As the tortilla cooks in the skillet, lift the edges and allow uncooked egg to run underneath the part that is cooked.
Sprinkle cheese on top and place under the broiler about 15 minutes, until the tortilla is cooked through.
Turn the cooked omelette (tortilla) out of the pan, let rest about 5 minutes then garnish with parsley.
Cut into thin wedges and serve either warm or at room temperature. Serve with a green salad, crusty bread, aioli, or marinated olives for a complete meal.
PERSNICKETY NOTES:
*Chorizo Sausage: Chorizo is a dried sausage that's seasoned with garlic, paprika, and salt. It can be spicy or sweet, depending on the type of paprika used. It comes either as a whole cased sausage or ground. It is generally better ut use ground chorizo than solid because it’s already broken down and easily incorporates in dishes like this omelette (tortilla), taco fillings or sauces. Some claim that the solid chorizo is more flavorful but it need sto be sliced or crumbled first, which takes time and may not meld as well with the other ingredients in cooking preparations.
*Cheese: Manchego cheese is the perfect cheese to use in a “Spanish” tortilla as it is a Spanish cheese. if you need to substitute, choose other cheeses that melt well with a nutty flavor, such as Parmesan, Gruyere, Pecorino, Gouda, Asiago, or even cheddar.
