TORTILLA ESPANOLA WITH CHORIZO RECIPE | MARTHA STEWART
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
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
Provided by Rachael Ray Every Day
Number Of Ingredients 13
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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TORTILLA CHORIZO SCRAMBLE | ALLRECIPES
This chilaquiles-inspired tortilla chorizo scramble is a great way to dress up high-fiber, whole wheat tortillas.
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Reviews 4.4
Total Time 15 minutes
Category Breakfast and Brunch, Eggs, Scrambled
Calories 424.3 calories per serving
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Calories 424.3 calories per serving
- Place cheese slices on top of chorizo and tortillas; pour in eggs. Reduce heat to low and cook, stirring, until eggs are cooked through, 3 minutes. Season with salt and pepper to taste; garnish with chives.
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CHORIZO-TORTILLA TORTILLAS | RACHAEL RAY IN SEASON
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- 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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TORTILLA CHORIZO SCRAMBLE | ALLRECIPES
This chilaquiles-inspired tortilla chorizo scramble is a great way to dress up high-fiber, whole wheat tortillas.
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Reviews 4.4
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Calories 424.3 calories per serving
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Total Time 15 minutes
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Calories 424.3 calories per serving
- Place cheese slices on top of chorizo and tortillas; pour in eggs. Reduce heat to low and cook, stirring, until eggs are cooked through, 3 minutes. Season with salt and pepper to taste; garnish with chives.
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MEXICAN POTATO & CHORIZO TORTILLA RECIPE - FOOD.COM
OH my this was tasty. Better than I fantacized it to be! How many times has that happened in your life?? I digress, if you like chorizo, try it, you'll LOVE it!
I used both flour (as Emeril suggests) and corn tortillas. Pick your favorite, they are both wonderful! You can use large (4) 12" or (8) 6" tortillas. I used a combination of both sizes. This recipes was written using (4) 12-14" tortillas. I used my pizza stone and the results were outstanding. We had this for dinner along with salad, guacamole and chips. It would make a great appetizer as well. Recipe inspired by Emeril Lagasse, he uses the grill for part of this recipe, I did the whole thing in the oven. I am writing the oven friendly version.
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Reviews 4.5
Total Time 1 hours 5 minutes
Calories 1299.4 per serving
From food.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 1299.4 per serving
- Enjoy!
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CHICKEN-CHORIZO TORTILLA SOUP RECIPE | ALLRECIPES
This southern-style chicken tortilla soup is made heartier with chorizo sausage, potatoes, and Cheddar cheese.
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Total Time 40 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes
Calories 774 calories per serving
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Total Time 40 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes
Calories 774 calories per serving
- Garnish each bowl with cilantro and green onions.
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CHICKEN, CHORIZO AND TORTILLA STOUP RECIPE | RACHAEL RAY
The terrific blend of flavors in this stoup is even better the second day!
From rachaelray.com
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- Pre-heat medium soup pot over medium-high heat.Chop tenders into bite-size pieces. Wash up after handling raw meat, then season chicken with salt and pepper.Dice chorizo. Add EVOO and chicken to pot. Lightly brown chicken two minutes, then add the chorizo and garlic. Cook another 2-3 minutes, then add peppers, onions and potatoes. Cook five minutes, then stir in tomatoes, kidney beans and hot sauce. Add chicken stock and bring soup to a bubble.Pre-heat broiler.Reduce heat and simmer until potatoes are tender, about 10-12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.
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Feb 01, 2010 · Method. Boil potatoes for 5 minutes. Drain well and put back in the pan to dry. Don’t worry if they break up a little. Meanwhile, heat the oil in a large frying pan and cook the onion over a medium heat for 5 minutes. Add the chorizo and. cook for 3-4 minutes, and then add the potatoes and mix in well. Add courgette to the pan.
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CHORIZO TORTILLA | SPANISH RECIPES | GOODTOKNOW
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PROPER SPANISH TORTILLA WITH CHORIZO RECIPE - ALL RECIPES UK
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SCRAMBLED EGGS WITH CHORIZO AND TORTILLAS RECIPE | EPICURIOUS
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