I've been making liberal use of my oven during the recent snowstorms and "polar vortex," the better to warm up the house. Icy, grey mornings call for a hearty breakfast or brunch like this tortilla. Red peppers are sauteed and potatoes get browned before pouring in an egg mixture laced with Parmesan, and then the skillet is thrown in the oven to finish. You can keep the recipe vegetarian as is, or add some chorizo like I did. It adds a nice, salty bite.
Sprinkle on some chopped scallions and parsley for freshness, then slice into wedges. I like that the tortilla can be served hot or at room temperature, and that you can make it a day or so in advance and reheat when serving. Perfect if you want to get a head start before house guests arrive, or for getting one weekend brunch dish out of the way.
Making a Spanish tortilla usually involves flipping the eggs, hot skillet and all, onto a plate, and then sliding the filling back into the skillet to cook the other side. I'm not a fan of inverting piping-hot cast iron skillets with ingredients that could still be runny, so I'm glad this recipe involves no flipping! When the next snowfall hits, I hope this is in my oven. It'll sustain us through lots of shoveling. Stay warm, friends!
Tortilla with Chorizo, Peppers & Potato
Adapted from Joanne Chang's Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories
Serves 6 to 8
2 large or 3 medium Yukon Gold potatoes
6 large eggs
¾ cup low-fat milk
3½ ounces grated Parmesan
4 scallions, thinly sliced
3 tbs chopped fresh parsley
¾ tsp coarse salt
½ tsp black pepper
4 tbs olive oil, divided
2 oz. ground chorizo
1 medium yellow onion, cut into ½-inch pieces
1 medium red bell pepper, cut into ½-inch pieces
3 garlic cloves, minced
½ tsp smoked paprika (pimenton)
Put the potatoes in a medium-sized pot and fill with cold water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until potatoes are tender and easily pierced with a fork. The timing will vary based on the size of the potatoes, and can take around 20 minutes. Drain and set aside until cool enough to handle. Cut into ½-inch-thick slices, peeling the skins off as you go.
Preheat the oven to 450°. In a medium bowl, whisk together the eggs, milk, Parmesan, scallions, parsley, and ¼ teaspoon each of the salt and pepper.
In a skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chorizo and cook for about 2 minutes, until lightly browned. Remove to a bowl. Add the onion, bell pepper, and garlic to the pan. Cook for several minutes, until the vegetables soften. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Transfer the vegetables to the bowl with the chorizo.
Add 2 tablespoons more oil to the skillet, add the potatoes, and lower the heat to medium. Sprinkle with the paprika, ¼ teaspoon salt, and ⅛ teaspoon pepper. Leave the potatoes undisturbed for 3 to 4 minutes, then flip them over and drizzle in the last tablespoon of oil into the skillet. Cook for a few more minutes, then remove the skillet from the heat.
Spread the vegetables and chorizo over the potatoes, then pour the egg mixture on top. Bake 16 to 20 minutes, until the egg is puffy and the center is just barely set when you shake the pan. Let cool for 5 minutes, then serve. Can also be served at room temperature, or made up to 2 days in advance and stored in the refrigerator before reheating. Reheat it in a 300° oven for 15 minutes before serving.