Potato and Chorizo Tortillas --- don't dare deem this delish dish an omelet!
By Betty Rosbottom
Such dishes make an inexpensive and delicious main course for dinner. Take for example the Potato and Pareve Chorizo Tortilla featured here. It is prepared by layering slices of boiled Yukon Gold potatoes in a baking dish, along with sauteed onions and chorizo, and a generous sprinkle of Manchego cheese. A mixture of eggs and sour cream is poured over these ingredients, and then the dish needs about 45 minutes in the oven until the eggs are set and the top is golden.
A green salad (baby spinach, arugula or a mix all work well) tossed in vinaigrette dressing and crusty country bread make easy sides. You could serve this simple menu at a casual winter supper after an outing (it's perfect for after the movies or a sporting event) since the tortilla can be baked ahead and reheated when needed. The tortilla can also be cut into small squares and served warm or at room temperature as an appetizer with glasses of wine. Of course, you could return this special egg entree to its traditional American role and offer it at breakfast or brunch!
POTATO AND PAREVE CHORIZO TORTILLA
Bring a large pot of lightly salted water to boil, then add potato slices and cook 5 minutes or until just barely tender when pierced with a knife. Drain well.
In a medium skillet, heat oil until hot over medium heat. Add the onions and pareve chorizo, and cook, stirring frequently, until onions are softened and pareve chorizo has taken on some color, 5 to 6 minutes. Remove from heat.
In a medium bowl, whisk together eggs, sour cream and 1/2 teaspoon salt.
Place half of the potatoes in the prepared dish and season generously with salt and pepper. Spread the onion and pareve chorizo mixture evenly over the potatoes, and sprinkle with half of the Manchego cheese. Top with the remaining potatoes, seasoning them generously with salt and pepper. Pour the egg mixture over the ingredients in the dish, making sure potatoes are covered. Sprinkle the remaining cheese on top.
Bake until potatoes are very tender when pierced with a knife, eggs are set, and top is golden, 40 to 45 minutes. (Tortilla can be baked ahead; cool, cover, and refrigerate. Reheat uncovered in a preheated 350 degree oven until hot, 15 to 20 minutes.) Garnish with parsley.
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