Perhaps like me, you thought that tortillas are those little flat disks made out of corn or flour that we use to make tacos. Yes, they are, but if you are talking a bout a Spanish tortilla, you are talking about a whole different concept. A Spanish tortilla is more like a frittata. After much googling and head scratching the consensus seems to be that a Spanish tortilla is based on eggs and potatoes, while a frittata is based on eggs alone. And that, boys and girls, is your cooking lesson for today.
I always knew that I loved frittatas and now I know that I love tortillas too! The addition of the potatoes makes them so filling. This recipe from Making It Easy (Food Network Kitchens)was so good! Even Mr. Sidewalk Shoes commented on it several times during dinner and again the next day when we had the leftovers for lunch. Of course, chorizo makes everything good and it paired perfectly with the potatoes and the roasted red peppers. The unusual ingredient, I thought, was the marinated artichokes, but again, they were perfect.
Artichoke, Potato and Chorizo Tortilla
- 3 ounces chorizo casing removed, quartered lengthwise, and cut into 1/4 inch thick slices
- 1 russet potato diced
- 12 ounces artichoke hearts marinated, rinsed and drained (I didn’t rinse)
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon dried oregano
- 8 eggs
- freshly ground black pepper
- 1 cup manchego cheese shredded
- 1/4 cup roasted red pepper sliced
- Position a rack about 6 inches from the broiler and preheat. Set a medium oven-proof skillet over medium-high heat (I used my cast iron – any nonstick will do). Add the chorizo, potato, artichokes, 1/4 teaspoon salt, and the oregano and cook stirring occasionally until the potatoes are brown and tender about 10 minutes. While that is cooking, whisk together the eggs with the remaining salt and black pepper to taste.
- Pull the skillet off the heat and stir until they are just beginning to set. I am paranoid about cooking things like this all the way through, so I left in on the heat and cooked it for about 5 minutes lowering the heat a bit. Scatter the cheese over the top and spread the red peppers over it. Broil until the eggs are set– about 2 minutes.
- Use a spatula to slide the tortilla out unto a cutting board and slice into wedges.
- Serves 6 to 8 (except in our household where it served 4)
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