Spicy Sausage and Cheese Tortilla - recipe from Mary Rapoport
This skillet meal is perfect for brunch, lunch or dinner. Just add fruit and breakfast breads for brunch; a light salad for lunch; or a salad and dinner rolls for a hearty dinner. Leftovers (unlikely that you'll have any) can be reheated in the microwave.
- 4 tablespoons olive oil (divided)
- 6 oz chorizo or spicy sausages, thinly sliced
- 1 A? lb potatoes, peeled and thinly sliced (about 4 medium potatoes)
- 1 medium onion, thinly sliced (about 1 A? cups)
- 8 eggs, beaten
- 2 tablespoons chopped fresh parsley (and extra for garnish)
- 1 cup sharp cheddar cheese, grated
- salt and pepper to taste
Heat non-stick frying pan over medium heat. Add sausage and cook until golden brown and cooked through. Remove from pan and drain on paper towel. Add 2 additional tablespoons of oil to the pan and fry potatoes and onions for 2 - 3 minutes, turning frequently. Cover tightly and cook over a gentle heat for about 30 minutes, turning occasionally, until softened and slightly golden.
In a mixing bowl, mix beaten eggs with the parsley, cheese, sausage and plenty of seasoning. Gently stir in cooked potatoes and onions until well coated, taking care not to break up potato slices. Wipe pan with paper towel and heat the remaining 2 tablespoons of oil. Add potato mixture to the pan and cook over a very low heat, until egg begins to set. Use a knife along the edge of the pan to prevent the tortilla from sticking to the sides.Preheat broiler. When the base of the tortilla has set, protect the pan handle with foil and place under the broiler until tortilla is set and golden brown. Cut into wedges and serve, garnished with fresh parsley.
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