This egg dish actually has nothing to do with tortillas, it is technically a potato and onion fritatta. I added chorizo to give it a nice smoky flavor, and think that adding a manchego cheese would make it even better. I have been lucky enough to find Spanish chorizo at one of my markets here in Arizona but you can use Mexican beef chorizo as well. If you are a vegetarian, you can simply omit the chorizo altogether or replace it with Soyrizo, which I actually like. You can serve this for breakfast or for a light lunch with a field green salad with sherry vinaigrette.
- 3 medium red or yukon gold potatoes, peeled and cut into thin wedges
- 1/2 white onion, thinly sliced
- 1 package (3 oz.) Spanish chorizo, thinly sliced
- 6 tablespoons olive oil
- salt and freshly ground black pepper
- 8 eggs
- 1/8 cup milk
1.) Preheat oven to 350 degrees.
2.) In a large saute pan, heat 4 tablespoons olive oil over medium heat. Add potatoes to hot oil and cook for 8-10 minutes until they start to brown and soften. Add onions to pan and cook for 8 minutes more until potatoes are cooked through and onions are translucent and softened. Season with salt and pepper. Remove from heat and set aside.
3.) In an large oven-proof saute pan, heat remaining 2 tablespoons olive oil over medium heat. Note: If you don’t have an oven-proof saute pan, you can wrap foil around the handle of a regular saute pan. Cook chorizo slices until slightly browned for 3 minutes. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
4.) Pour potato and onion mixture over chorizo. Pour eggs over top of potato, onion and chorizo. Place back on medium heat to let the eggs cook for about 6 minutes. Place pan in oven for another 6-8 minutes until the eggs are cooked through.
5.) Run a rubber spatula around the edges of the pan to loosen the eggs and cut into slices for serving.