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| Chef: Kevin Weeks | |
| Food Mood: Small Plates/Tapas | |
| Cuisine: Spanish | |
Description |
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| Although Spain is renowned for being the origin of Gazpacho and Paella, the most famous representatives of Spanish cuisine, the dish most often found throughout the country in bars, bistros, and on kitchen tables is the tortilla. This isn't the Mexican corn bread, but, instead, is an omelet made with potatoes. In this country we tend to relegate eggs to the breakfast table, but this is wonderful supper with a tossed green salad and a hunk of good bread. | |
Servings: 8 as appetizer |
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Ingredients |
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| 6 ea eggs 3 Tbsp olive oil 2 ea small potato (3" diameter), cut into 1/2" dice salt and pepper to taste 1/2 ea medium onion, cut into 1/4" dice 2 ea garlic cloves, sliced 2 oz chorizo sausage (optional), 1/4" dice 1 Tbsp minced fresh oregano or 1 tsp dried 2 Tbsp milk salt and pepper to taste 2 oz cheese (optional), shredded |
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Method |
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| Cook potatoes in microwave for 6 - 8 minutes until done. Heat broiler. Heat 3 tablespoons in a large, covered, non-stick skillet (with oven-proof handle) over medium-high heat. Add potatoes and brown. Add onions and garlic (and chorizo, if using) and cook, stirring as needed, until onions begin to brown. Reduce heat to medium-low. Beat together eggs, milk, oregano, salt, and pepper in a medium bowl. Pour eggs into skillet. As eggs begin to set, lift edges with a spatula and allow uncooked egg to run underneath. Continue cooking until eggs on top no longer run but are still under-cooked. Sprinkle with cheese (if using) and place skillet on middle-top rack under broiler. Cook for 1 to 2 minutes until eggs are done and cheese melts. |
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Prep time: 30 minutes |
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