Chilean Chorizo and Herb Tortilla
Source of Recipe
Food and Wine 2001
Recipe Introduction
In Chile flat omelets or fritatats are called tortillas.
List of Ingredients
- 3 tbsp extra virgin olive oil
- 6 oz chorizo, sliced into 1/4 in rounds
- 1 medium onion thinly sliced.
- salt and pepper to taste
- 8 large eggs lightly beaten
- 2 tbsp all purpose flour
- 1/3 cup coarsely chopped flat leaf parsley
- 1/3 cup coarsely chopped cilantro
- 1 scallion finely chopped
Instructions
- In a large nonstick skillet heat 1 tbsp of olive oil until it shimmers.
- Add the chorizo and cook over high heat until crisp and lightly browned on both sides. (2 to 3 mintues)
- Transfer the chorizo to a plate.
- Add the onion, season with salt and pepper and cook over moderate heat, stir often, until softened and lightly browned. (about 5 mintues)
- Add the onion to the chorizo.
- In a large bowl beat the eggs with flour, parsley, cilantro and scallion and season with salt and pepper.
- Fold in the chorizo and onion.
- Heat 1 more tbsp of the oil in the skillet.
- Add the egg mixture, spreading out the chorizo and onion.
- Cook the tortilla over moderate heat until just set around the edge and 2 minutes.
- Using a spatula lift the edge of the tortilla and tilt the pan to allow the uncooked eggs to seep underneath.
- Continue cooking until the bottom is golden and top is still a little runny. (about 5 mintues longer)
- Set a large flat plate over the skillet and invert the torilla onto the plate.
- Heat the remaining 1 tbsp of oil in the skillet.
- Slide the torilla into the skillet and cook over moderate heat until the bottom is set and browned about 2 minutes longer.
- Slide the tortilla onto a plate cut into wedges and serve warm.
Final Comments
I have it here under breakfast - but it can also be done as a lunch!
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