Spanish Omelet With Chorizo Tortilla De Chorizo Food

TORTILLA WITH CHORIZO

Steps:

• 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.

SPANISH OMELETTE

Steps:

• Heat a non-stick skillet over medium heat.
• Add olive oil, bell peppers and onion, cooking until softened.
• Add garlic and chorizo, cooking and stirring for another 2 minutes.
• Add sun-dried tomatoes, stirring to combine.
• Pour in eggs and rotate pan to distribute evenly.
• Lift edges of omelette, tilting pan to allow liquid to run under the cooked eggs.
• Lower heat to medium-low and cook, without stirring eggs, until set.
• On one half of omelette, sprinkle cheese, then fold over enclosing cheese.
• You can garnish this omelette with chopped cilantro and sour cream if you like.
• Serves two people.

TORTILLA ESPANOLA WITH CHORIZO

Steps:

• Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.
• Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.
• Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.