This Spanish-inspired tortilla is a snap to assemble and makes a tempting main course for breakfast or brunch. The casserole is composed of sliced Yukon golds, sautéed onions and chorizo, and grated Manchego, all topped with a savory egg custard. A green salad of baby spinach or arugula with grape tomatoes, tossed in a sherry or red wine vinaigrette, and a crusty loaf of country bread would be easy accompaniments.
Potato and Chorizo Tortilla
- Kosher salt
- 1½ lb Yukon gold potatoes, peeled and cut into ¼-in-/6-mm-thick slices
- 3 tbsp olive oil
- 2 cups chopped onion
- 6 oz Spanish-style chorizo, halved lengthwise and thinly sliced (⅛ in/3 mm or less; see Market Note)
- 6 large eggs
- ⅓ cup sour cream
- Freshly ground black pepper
- 1 cup shredded Manchego cheese
- 1 tbsp finely chopped fresh flat-leaf parsley
Arrange a rack in the middle of the oven and preheat to 350°F. Generously oil a 2-qt baking dish.
Bring a large pot of water to boil, and add 2 tsp salt and the potato slices. Cook for 5 minutes, or until barely tender when pierced with a knife. Drain well.
Heat the olive oil in a medium, heavy frying pan over medium heat. When hot, add the onion and chorizo and cook, stirring frequently, until the onion is softened and the chorizo has taken on some color, 5 to 6 minutes. Remove from the heat.
In a medium bowl, whisk together the eggs, sour cream, and ½ tsp salt.
Put half of the potatoes in the prepared dish and season generously with salt and pepper. Spread the onion and 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 the potatoes are covered. Sprinkle the remaining cheese on top.
Bake, uncovered, until the potatoes are very tender when pierced with a knife, the eggs are set, and the top is golden, 40 to 45 minutes. (The tortilla can be baked 4 hours ahead; cool, cover, and refrigerate. Reheat, uncovered, in a pre¬heated 350°F oven until hot, 15 to 20 minutes.) Sprinkle the tortilla with the parsley and serve warm or at room temperature.
About the Author
Excerpted from Sunday Casseroles © 2014 by Betty Rosbottom. Reproduced by permission of Chronicle Books. All rights reserved.