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Рецепт Potato-Chorizo Tortilla
от
Laura Tabacca
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Ингредиенты
5 T
olive oil
1 medium
onion
, chopped
7 oz sweet Spanish
chorizo
, cut into medium dice
1 lb
potatoes
, finely diced and blotted dry
7 large
eggs
1 T
milk
or
chicken stock
salt
and
pepper
to taste (good quality
salt
)
View Full Recipe at
The Spiced Life
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Laura Tabacca
SW Ohio, OH (США)
Участник с 12 января 2010
Продвинутый повар
Featured Author
643 рецепта
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.%20And%20then%20I%20actually%20managed%20to%20(weirdly)%20find%20a%20copy%20in%20the%20clearance%20section%20for%20$3!%20Jackpot!%3C/p%3E%3Cp%3EThis%20woman%20would%20sell%20you%20on%20trying%20anything.%20She%20makes%20me%20want%20to%20eat%20olives%20and%20I%20hate%20olives.%20Her%20chapter%20on%20tapas%20left%20me%20longing%20to%20host%20a%20tapas%20party.%20Her%20chapter%20on%20seafood%20convinced%20me%20I%20would%20like%20Spanish%20seafood%20just%20fine.%20And%20I%20was%20determined,%20after%20finishing%20the%20egg%20chapter,%20to%20try%20making%20a%20tortilla,%20the%20Spanish%20version%20of%20a%20frittata.%3C/p%3E%3Cp%3EI%20started%20with%20this%20one%20because%20we%20love%20chorizo,%20so%20I%20knew%20this%20would%20be%20a%20hit%20even%20if%20I%20flubbed%20the%20egg%20and%20potato%20part.%20I%20am%20sure%20if%20a%20Spanish%20person%20were%20eating%20this%20he%20or%20she%20would%20say%20the%20tortilla%20(i.e.,%20the%20eggs)%20should%20be%20a%20little%20less%20done%20and%20the%20potatoes%20a%20little%20more%20crisp%E2%80%93which%20just%20goes%20to%20show%20you%20will%20find%20this%20plenty%20tasty%20even%20if%20it%20falls%20short%20of%20the%20mark.%20We%20sure%20did.%3C/p%3E%3Cp%3EOK%20this%20was%20my%20first%20ever%20attempt%20at%20flipping%20a%20tortilla.%20I%20am%20just%20glad%20I%20got%20it%20in%20one%20piece.%3C/p%3E%3Cp%3EI%20just%20want%20to%20remind%20you%20to%20send%20me%20your%20entries%20for%20August%E2%80%99s%20Family%20Recipes%20event%E2%80%93I%E2%80%99ll%20be%20accepting%20them%20until%20Saturday,%20August%2029%20at%20midnight%20EST.%3C/p%3E%3Cp%3EPotato-Chorizo%20Tortilla%3C/p%3E%3Cp%3EAdapted%20from%20The%20New%20Spanish%20Table%3C/p%3E%3Cp%3EHeat%20the%20olive%20oil%20in%20a%20very%20large%20nonstick%20skillet%20over%20medium%20heat.%20Add%20the%20chorizo%20and%20cook,%20rendering%20the%20fat%20and%20flavoring%20the%20oil,%20for%207%20minutes.%20Remove%20the%20chorizo%20with%20a%20slotted%20spoon%20and%20then%20add%20the%20onions%20into%20the%20skillet.%20Fry%20for%206%20minutes,%20until%20translucent.%20Add%20the%20potatoes%20and%20toss.%20Fry,%20reducing%20the%20heat%20if%20the%20onions%20are%20scorching,%20with%20the%20pan%20covered%20for%207%20minutes.%20After%20the%207%20minutes,%20remove%20the%20lid%20and%20toss%20the%20potatoes%E2%80%93cover%20and%20fry%20again%20for%20another%205%20minutes.%20You%20want%20the%20potatoes%20to%20get%20both%20crispy%20on%20the%20outside%20and%20cooked%20through%20(tender)%20in%20the%20middle.%3C/p%3E%3Cp%3EPlace%20a%20colander%20over%20a%2010%20inch%20nonstick%20skillet.%20Dump%20the%20potatoes%20into%20the%20colander%20and%20add%20the%20chorizo.%20Let%20the%20oil%20drain%20into%20the%20skillet%20and%20then%20remove%20the%20colander.%20Salt%20and%20pepper%20to%20taste.%20Set%20aside%20to%20cool.%20If%20you%20get%20more%20than%202%20tablespoons%20of%20oil,%20drain%20it%20off%20and%20discard.%3C/p%3E%3Cp%3EGently%20whisk%20together%20the%20eggs.%20When%20the%20filling%20is%20cool,%20add%20it%20to%20the%20eggs%20and%20set%20aside%20to%20rest%20for%2010%20minutes,%20to%20allow%20the%20flavors%20to%20meld.%3C/p%3E%3Cp%3EAfter%20the%2010%20minutes,%20heat%20the%2010%20inch%20skillet%20up%20over%20medium%20high%20heat.%20When%20the%20oil%20is%20hot,%20dump%20the%20egg-potato%20mixture%20into%20the%20pan%20and%20quickly%20smooth%20the%20top%20even.%20Reduce%20the%20heat%20so%20that%20the%20tortilla%20can%20cook%20through%20without%20burning%20the%20bottom.%20As%20soon%20as%20the%20bottom%20and%20sides%20are%20set%E2%80%93which%20should%20happen%20almost%20instantly%20since%20your%20pan%20should%20start%20out%20quite%20hot%E2%80%93run%20a%20thin%20silicone%20spatula%20around%20and%20under%20the%20tortilla%20to%20make%20sure%20it%20does%20not%20stick%20or%20burn.%20Do%20this%20every%20few%20moments%20while%20it%20cooks,%20until%20the%20middle%20is%20no%20longer%20liquid,%20but%20still%20wet%20and%20jiggly.%3C/p%3E%3Cp%3EFlip%20the%20tortilla:%20Using%20a%20large%20plate%20without%20a%20rim,%20place%20the%20plate%20over%20the%20pan%20and%20quickly%20flip%20the%20entire%20pan/plate%20so%20that%20the%20tortilla%20ends%20up%20upside%20down%20on%20the%20plate.%20Place%20the%20skillet%20back%20over%20medium%20high%20heat.%20Working%20quickly,%20slide%20the%20tortilla%20off%20of%20the%20plate%20back%20into%20the%20hot%20skillet.%20Reduce%20the%20heat%20and%20cook%E2%80%93it%20is%20done%20when%20a%20toothpick%20inserted%20in%20the%20middle%20comes%20out%20clean%20(or%20sooner%20if%20you%20like%20less%20done%20eggs).%20Flip%20once%20more,%20using%20the%20same%20method.%20Remove%20from%20pan%20and%20set%20aside%20to%20cool%20for%20at%20least%2010%20minutes%E2%80%93the%20tortilla%20can%20be%20eaten%20anywhere%20from%20a%20little%20warm%20to%20cold.%3C/p%3E){kind=link}