Frittata w/ Potatoes & Chorizo

Whenever I say I am making a tortilla Espanola, I get sidetracked.

I have good intentions of just frying the potatoes and onions and adding the eggs and doing the flip trick, but I always throw something else in the mix to make it something else.

I have been told by many purists, an authentic tortilla is JUST ONIONS AND POTATOES AND EGGS. Done on the stovetop, never in the oven.

It is served as part of a tapas menu usually with aioli.
Ok, ok, I got it. That's why I am calling this a "frittata" instead of the other.

To my potatoes and onions, I added chorizo and peas......I like to see green in my omelet, and I like some ham.

This was delicious. Great for breakfast, or later at room temperature for snack.

I used hot sauce instead of aioli this time.

Here's how:

7 eggs
small amount of chorizo, diced
1 yellow onion, cut into chunks
handful of defrosted peas
1 potato, diced (I used a red potato w/ skin on)
olive oil
salt & pepper

In a large heavy nonstick skillet, heat some olive oil (enough to coat the pan).

Cook the potatoes about 8 minutes, adding more oil as needed. You can also used leftover cooked potato, which makes life easier.
Add in the onion and chorizo and cook another 2 minutes until onion is cooked.

Whisk eggs and peas and slowly pour over everything in the pan.
Season w/ a pinch of salt & pepper.
I added some tiny red onions to the top because I had them, just for aesthetics, but you don't have to.

Cook on medium for about 2 minutes, until the sides of the omelet are set.
Then transfer to a 375F oven and cook for 12 minutes, until the frittata is set in the middle.

The omelet should easily slide out of the pan.
Cut into wedges and serve.



Bebe said…
I always chuckle a bit when I see that some “purist” (not you, Stacey) has ruled what something like a "perfect tortilla" is. For many years I had a live-in cook/housekeeper from Mexico. I also had an aunt-in-law from Mexico. We cooked together a lot. There are no rules. Especially for this kind of put-together which is, for them as for us, another way to use up leftovers. I’d guess there are as many versions of tortilla in Mexico as there are mama-cooks. And each of them probably makes a number of variations depending on their whim or what’s on hand.

This one sounds very good. And I am thrilled that I happen to have everything (ham instead of chorizo) on hand!!!