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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Potato and Chorizo Tortillas --- don't dare deem this delish dish an omelet!

By Betty Rosbottom



JewishWorldReview.com | Although Americans tend to serve eggs as breakfast fare, other countries elevate them to star status later in the day. The French are crazy about omelets for lunch and supper, the Italians serve their frittatas, and the Spanish their tortillas long after the early morning hours.

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

SERVES: 4


  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch thick slices
  • 3 tablespoons olive oil, plus extra for greasing baking dish
  • 2 cups chopped onions
  • 6 ounces Spanish-style pareve chorizo, halved lengthwise, then into thin slices
  • 6 large eggs
  • 1/3 cup sour cream
  • Kosher salt and freshly ground black pepper
  • 1 cup shredded Manchego cheese
  • 1 tablespoon finely chopped parsley



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Arrange a rack at center position and preheat the oven to 350 F. Lightly oil a 2-quart baking dish.

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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© 2013, Betty Rosbottom. Distributed by Tribune Media Services Inc.

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