June 2, 2008
DITCH THE SALAD...UNLESS YOU'RE A SOCCER FAN:
Spanish Omelet with Potatoes and Chorizo (Real Simple, May 2008)
3 tablespoons extra-virgin olive oilPosted by Orrin Judd at June 2, 2008 5:32 PM1 large yellow onion, chopped
2 ounces Spanish chorizo, sliced into thin half-moons
3/4 pound red potatoes, diced
Kosher salt and pepper
3/4 cup flat-leaf parsley, roughly chopped
10 large eggs, beaten
1 cup (4 ounces) shredded Manchego or sharp cheddar
1 small head green leaf lettuce, washed
1/2 small red onion, thinly sliced
Heat oven to 400 degrees F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the yellow onion and cook for 5 minutes. Add the chorizo, potatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until the potatoes are tender, about 10 minutes. Stir in the parsley.
Pour the eggs into the skillet and stir to distribute the ingredients. Sprinkle with the Manchego and transfer to oven.
Bake the omelet until puffed and brown around the edges and a knife comes out clean, about 15 minutes.
Divide the lettuce and red onion among individual plates and drizzle with the remaining oil. Cut the omelet into wedges and serve with the salad.
Probably tasty, but too tarted up. Nothing beats the traditional tortilla espanol.
Here's my recipe. Thinly slice 2 russet potatoes -- I do it with the slicer disc insert in a food processor -- and cook slowly for 10 minutes in 1 cup olive oil (I use a 12" well-seasoned cast iron skillet). You don't want the potatoes to brown at all. Add 1 large sliced Spanish onion to the pan with the potatoes, season well with salt, and cook for another 10 minutes or so until potatoes are tender. Remove potatoes and onion to colander and drain over a bowl to catch the oil, which will now have a delicious flavor from the potatoes and onion. Let potato/onion cool for 5 minutes or so and then add to large bowl containing 10 lightly beaten eggs seasoned with salt and pepper. Let this mixture sit for about 10 minutes and then pour into smoking hot cast iron pan with tablespoon of the reserved oil. Cook on high for about a minute til bottom and sides set, and then turn down to very very low for about 15 minutes, by which time tortilla will be almost cooked through. Flip onto large plate, reheat pan to very hot and add another tablespoon oil, and then return tortilla to pan, former topside down, to finish cooking, again on very very low heat, for about 5 minutes.
Serve sliced in wedges, and do serve salad with it, dressed with the reserved oil and some vinegar.
Leftovers make a great sandwich. Just throw a cold slice of the tortilla onto a roll and dress with some of the oil.
Hey Euro 2008 starts this weekend. Who's your money on Orrin?
Posted by: Jim in Lothian at June 2, 2008 5:57 PMHey, yeah, let's have a Euro 2008 pool instead of these lame horse races that no one cares about.
I've got Portugal.
Posted by: Jorge Curioso at June 2, 2008 10:43 PM