CHORIZO TORTILLA RECIPES

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TORTILLA ESPANOLA WITH CHORIZO RECIPE | MARTHA STEWART



Tortilla Espanola with Chorizo Recipe | Martha Stewart image

Diced chorizo contributes a spicy note to tortilla espanola, a classic Spanish egg dish with potatoes and onion often served warm as an appetizer.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 6

1/2 cup extra-virgin olive oil, plus more for skillet if needed
1 1/4 pounds Yukon Gold potatoes (about 3 large), peeled and cut into 3/4-inch cubes
1/4 medium onion, diced (1/4 cup)
Coarse salt and freshly ground pepper
6 ounces dried chorizo, cut into 1/4-inch dice
6 large eggs, beaten

Steps:

  • Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.
  • Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.
  • Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.

CHORIZO-TORTILLA TORTILLAS | RACHAEL RAY IN SEASON



Chorizo-Tortilla Tortillas | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Number Of Ingredients 13

2 tablespoons EVOO (extra-virgin olive oil)
? pound cured chorizo, casings discarded and meat chopped
4 plum tomatoes, seeded and chopped
1 medium onion, chopped
4 cloves garlic, chopped
1 red pepper, seeded and chopped, or 3 drained spanish piquillo peppers, chopped
1 red chile pepper, such as fresno, thinly sliced
Salt and pepper
A handful cilantro or flat-leaf parsley, chopped
4 handfuls unsalted thin yellow or blue tortilla chips, such as Xochitl brand, lightly crushed
12 extra-large eggs, beaten
1?½ cups shredded young manchego or monterey jack cheese
Hot sauce, to pass around the table

Steps:

  • Preheat the oven to 425 degrees . In a 10-inch, ovenproof nonstick skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chorizo and lightly brown, 2 to 3 minutes. Add the tomatoes, onion, garlic, bell pepper, chile pepper, salt and pepper; cook for 5 minutes. Scatter in the cilantro (or parsley) and tortilla chips. Add the eggs and season with salt and pepper. Stir to combine; let the eggs settle, then cook until set at the edges (some of the tortilla chips will pop up).
  • Transfer the tortilla to the oven and bake until cooked through, 15 to 18 minutes. Turn the oven to broil. Top the tortilla with the cheese and melt under the broiler. Pass the hot sauce at the table.

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