2009 November 17 | dinner with Julie

Archive for November 17th, 2009

Spanish Chorizo and Potato Tortilla

Taking over traffic duties on the Homestretch on CBC all this week from 2-6pm. Fortunately there were leftovers from the morning show today – tailgate tapas was the topic of discussion – and so I made (among other things) a Spanish tortilla, which is essentially a frittata – a baked omelet of sorts that’s easy to make in advance and serve up cold in two-bite squares. (This was supposed to be made with Spanish chorizo, but I didn’t clarify on the shopping list, so it’s just plain old Italian chorizo, squeezed out of its casing and cooked along with the onion and peppers. Really, you could put anything in this, but potato and sausage are pretty classic.)

Any kind of baked frittata makes a fine sandwich, a handsome crouton, and an easy breakfast/lunch/dinner to pull out of the fridge whenever you need it.

I like to think this is what they ate in my absence – they could have just as easily had popcorn.

Spanish Chorizo & Potato Tortilla

canola or olive oil, for cooking
1 onion, chopped
1 small red pepper, seeded and diced
2 Spanish chorizo sausages, chopped
2 medium Yukon gold potatoes, diced
3 green onions, chopped
3 garlic cloves, crushed
8 large eggs
1/2 cup half & half, sour cream or plain yogurt
salt & pepper
2 cups grated Manchego or old cheddar

Preheat the oven to 400°F.

In a large skillet, heat a drizzle of oil over medium-high heat and cook the onion for a few minutes, until soft. Add the red pepper and sausage and cook for a few more minutes, then the potatoes, cover and cook for 5-10 minutes, until the potatoes are tender. Remove the lid and add the green onions and garlic. Cook for another minute or two, then spread the mixture into a 9″x13″ pan that has been sprayed with nonstick spray.

Meanwhile, stir the eggs and half & half with a fork or whisk, until well blended. Season with salt and pepper and stir in half the cheese. Pour over the vegetables and sprinkle with cheese. Bake for about 20 minutes, until set. Cool completely and then cover and refrigerate for up to 2 days. Serve cold, cut into squares or triangles. Serves 10+.