by kirra » Wed Oct 19, 2011 11:52 pm
Spanish Tortilla
These aren’t the corn tortillas you’re used to. Spanish tortillas are made from eggs and are closer to frittatas. Many recipes include potatoes. This is a great appetizer, but if you are feeding a bigger crowd, simply increase the ingredient amounts.
Try buying Gem Basque Brand Chorizo or some other type of Basque Chorizo. Cut off the casings and crumble the meat inside. (And remember, Mexican chorizo isn’t the same as Basque chorizo.)
Ingredients:
1/4 pound ground chorizo
1 red or green pepper, chopped
1/4 onion, chopped
6 eggs
Salt and pepper to taste
Preparation:
Cook chorizo. In a separate small skillet, saute onion and pepper until soft, but not brown. Add chorizo to mix. Beat eggs. Pour eggs in pan with chorizo, pepper and onion. Lift edges to allow uncooked eggs to cook on the bottom. When the bottom looks cooked, flip tortilla onto a plate, then slide tortilla back into pan to cook the top. Serve in wedges.
[b][size=150]Spanish Tortilla[/size][/b]
These aren’t the corn tortillas you’re used to. Spanish tortillas are made from eggs and are closer to frittatas. Many recipes include potatoes. This is a great appetizer, but if you are feeding a bigger crowd, simply increase the ingredient amounts.
Try buying Gem Basque Brand Chorizo or some other type of Basque Chorizo. Cut off the casings and crumble the meat inside. (And remember, Mexican chorizo isn’t the same as Basque chorizo.)
[b]Ingredients:
[/b]
1/4 pound ground chorizo
1 red or green pepper, chopped
1/4 onion, chopped
6 eggs
Salt and pepper to taste
[b]
Preparation:[/b]
Cook chorizo. In a separate small skillet, saute onion and pepper until soft, but not brown. Add chorizo to mix. Beat eggs. Pour eggs in pan with chorizo, pepper and onion. Lift edges to allow uncooked eggs to cook on the bottom. When the bottom looks cooked, flip tortilla onto a plate, then slide tortilla back into pan to cook the top. Serve in wedges.