Tuesday, April 8, 2008

Tortilla Espanola - Spanish Frittata

Tortilla Espanola or a Spanish Frittata.- Here is one of our favorite brunch items which we can add any type of ingredients depending on your taste or budget..... hearty, lots of flavor, easy to do and economical too!

Olive oil
6-8 Eggs, lightly beaten
3-4 Potatoes slice very thin or on mandolin
1/2 to 1 whole onion, sliced in thin julienne strips
3-4 garlic cloves, peeled and passed through garlic press
1/2 section of chorizo, almost any type will do, your choice
1/4-1/2 cup ham, chopped. Could be Serrano, Prosciutto or Turkey
1/4 cup green peas
2 tbl chopped pimento
1/2 tomato, chopped
1 tbl cilantro, chopped
salt & pepper to taste
Optional: Most ingredients could be substituted except for the eggs and potatoes. Could use: chicken, spinach, cheese, tuna, assorted veggies and meats, leftovers, etc.
Toppings: Sour Cream, Yogurt, Goat Cheese, Mexican Crema, Jalapenos, Hot Salsa, Melting Cheese, olives, etc.

In large heavy pan (with cover) put some olive oil (1-2 tbl)and put the potatoes and onions to get golden on med heat. Cover while cooking to speed up process and after about 5 min add the chorizo to cook. As soon as the potatoes begin to cook, add the other meats and veggies and top with the beaten eggs. Make sure to lower heat so it won't stick and begins to jell. Once it begins to solidify and it's golden on the bottom, use the cover or another dish to flip onto plate and then back into the pan so the other side will brown. Should be well cooked on both sides.
Transfer to plate and serve either with toppings or dry.

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