Chorizo And Potato Spanish Tortilla Bites Recipe

Name: Chorizo And Potato Spanish Tortilla Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch scallions; 2 tablespoons extra-virgin olive oil; 2 medium onions, chopped (1 1/2 cups); 4 garlic cloves, finely chopped; 1 1/4 teaspoons salt; 1/2 teaspoon black pepper; 6 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice; 1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice; 9 large eggs; 3/4 cup sour cream; 5 oz Manchego or white Cheddar, coarsely grated (2 cups)

Servings: persons

1 bunch scallions
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (1 1/2 cups)
4 garlic cloves, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream
5 oz Manchego or white Cheddar, coarsely grated (2 cups)

1
Put oven rack in middle position and preheat oven to 400u00b0F. Lightly oil a 13- by 9-inch baking pan or dish.
2
Finely chop white and green parts of scallions and reserve separately.
3
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. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
4
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. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bunch scallions, 2 tablespoons extra-virgin olive oil, 2 medium onions, chopped (1 1/2 cups), 4 garlic cloves, finely chopped, and more.

Yes, Chorizo And Potato Spanish Tortilla Bites falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo And Potato Spanish Tortilla Bites

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