Trouble With Toast

Recipe: Tortilla with Chorizo | October 15, 2008

NOTE: Before you attempt this recipe, make absolutely certain that you have an OVEN-SAFE 12-inch skillet.  Disaster will result and familial relations may be severely jeopardized if you do not heed this advice.

Okay, maybe that’s a bit of an exaggeration.  But when I volunteered to make this breakfast while at my parents’ mountain vacation home last weekend, I assumed that I would have the proper tools to cook with.  And we all know what happens when you assume.

After giving my mom a hard time and beating myself up a bit, I did manage to salvage the idea of this dish.  The flavors are all there, and it is incredibly hearty, but you really need to finish it in the oven to get that great frittata/tortilla browning while cooking the middle of the eggs and not burning the bottom.  I would also note, I cubed the potatoes pretty roughly, and I might suggest dicing them a little smaller.  Otherwise, as long as you’ve got a pan that can handle the heat, get in the kitchen and make this dish!

  • 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

Preheat oven to 450 degrees F.

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.

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.

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.

Remove from oven. Cut into wedges. Serve warm or at room temperature.

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