Chorizo And Potato Spanish Tortilla Bites
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 bunch
Scallions2 tbsps
Extra-Virgin Olive Oil1.25 tsps
Salt1 tsp
Black Pepper9 large
Egg3 cup
Sour CreamDirections:
1
Lightly oil a 13- by 9-inch baking pan or dish
2
Put oven rack in middle position and preheat oven to 400°F
3
Finely chop white and green parts of scallions and reserve separately
4
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes
5
Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes
6
Reduce heat to moderate, then stir in potatoes and cover skillet
7
Cook, stirring occasionally, until potatoes are tender, about 10 minutes
8
Transfer mixture to a large bowl and cool slightly
9
Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan
10
Sprinkle potato mixture over eggs (some potatoes will stick out)
11
Bake until custard is set, about 20 minutes
12
Cool in pan on a rack to warm or room temperature
13
Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles
14
Put oven rack in middle position and preheat oven to 400°F
15
Lightly oil a 13- by 9-inch baking pan or dish
16
Finely chop white and green parts of scallions and reserve separately
17
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes
18
Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes
19
Reduce heat to moderate, then stir in potatoes and cover skillet
20
Cook, stirring occasionally, until potatoes are tender, about 10 minutes
21
Transfer mixture to a large bowl and cool slightly
22
Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan
23
Sprinkle potato mixture over eggs (some potatoes will stick out)
24
Bake until custard is set, about 20 minutes
25
Cool in pan on a rack to warm or room temperature
26
Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles