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
AuthorJulie
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.
Ingredients
Directions
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.
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Yum. I made a potato and onion tortilla once for a breakfast in the mountains. It was so comforting! I love them!
Seems like every European nation has some version of this dish. In Germany it’s called “Bauern Fruehstuck”…Farmer’s Breakfast. Very tasty.
Delicious! I love potato in my frittatas and these two-bite squares would be awesome in my kiddies lunchboxes.
I love Spanish tortilla. It’s my go-to meal when I’m low on supplies – I make a seafood one with shrimp, scallops, and crab meat (we always have frozen shrimp lying around), or I toss in sundried tomatoes, mushrooms, peppers, olives and feta. When I was first dating my darling spouse, I made him one for dinner, except I burned the whole thing. I burned most of the meal, actually, except the salad and the pie.
Now if I call it a tortilla or frittata he has no idea what I mean, so I have to say, “That egg thing you like.”
I recently made a frittata with cooked baby potatoes, roasted red pepper and laughing cow cheese dropped in chunks. I have to say potatoes in frittata are the best thing ever and I’m new to laughing cow cheese but yummers!!
Hi Julie,
Could you tell me where you can buy Spanish chorizo sausage in Calgary? Frittata looks delicious….
Thanks!
It seems everyone likes what you posted Julie, but to me they look unappetizing….I think its because they are served cold.
Just wanted to say I made the lemon buttermilk pudding cake… it turned out delicious (is it supposed to stay puffed up like a souflee? Mine puffed as its baked, but as soon as it cooled it sunk.)! And I love anything with chorizo, this looks great.
This really does look super. I like the idea of having it ready for whatever meal or snack attack is coming next.
Looks awesome, will try this some time.
Julie, I’m wondering whether there is a Canadian cooking magazine on the market. With Gourmet going under (who knew?) I’m looking for a replacement. I also subscribe to Bon Appetite, could you recommend something? Thanks a bunch,love your site and you, you wonderful thing you!
once i get my permanent residency in alberta I will start producing mexican chorizo Sinaloa’s style in peace river alberta and distribute it to all alberta province lanix_pentium40@hotmail.com