Tortilla with Chorizo
2019-08-06- Course: Main Dish
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- Yield : 6 servings
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 45m
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Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, sliced
- 1 red pepper, roughly chopped
- 1 (7-ounce) package pre-cooked chorizo, thinly sliced
- 1/2 pound red potatoes, cubed, boiled until tender and drained
- 1 garlic clove, minced
- 3 tablespoons chopped cilantro leaves
- 1 teaspoon kosher salt, plus 1 pinch
- 1/2 teaspoon freshly ground black pepper
- 12 eggs
Method
Step 1
Preheat oven to 450 degrees F.
Step 2
Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper.
Step 3
In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet.
Step 4
When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top.
Step 5
Remove from oven. Cut into wedges. Serve warm or at room temperature.