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Potato & Chorizo Tortilla

Updated on April 28, 2012
The storm north of my house as it nears.
The storm north of my house as it nears.
As the storm approaches, it looks very ominous,
As the storm approaches, it looks very ominous,
Arrange the sliced potato, chorizo and capsicum in the pan.
Arrange the sliced potato, chorizo and capsicum in the pan.
Mix the egg, cream, cheese, onion and garlic together.
Mix the egg, cream, cheese, onion and garlic together.
Pour egg mix over potatoes and chorizo and cook for 10- 15 minutes.
Pour egg mix over potatoes and chorizo and cook for 10- 15 minutes.
The final cooked tortilla.
The final cooked tortilla.

What to make when all you have is what's on hand

Yesterday was one of those days where I couldn't make it to the shops due to mother nature. I ride a pushbike on most days when my wife takes the car to her work, and on this day, which started out warm but unusually muggy for the south of Australia, I got a warning on my twitter feed - Severe Thunderstorm Warning for SA, damaging wind, large hail, flash flooding. I went outside to take a look and saw some enormous clouds forming in the distance, one's that looked like snow capped mountains...but they were over the sea. It wasn't long before they turned a nasty shade of greyish black and were approaching very quickly. So, I decided it was not a good time to be on my bike!

Luckily i keep a good stash of staples and odds and ends in the fridge and cupboard to be able to wrangle something up for the family. After looking around, and finding a few vegetables, meats and dairy products that were left over from past meals, this is what I came up with.

Cast your vote for Potato & Chorizo Tortilla

Ingredints

  • 3 medium Potatoes
  • 6 Eggs
  • 2/3 cup Thick/Double Cream
  • 1/2 cup grated Cheddar Cheese
  • 2 tbsp finely chopped Spring Onions (scallions)
  • 1 clove of Garlic, crushed
  • 2 cured Chorizo Sausages, thinly sliced
  • 150 grams Chargrilled Capsicum, sliced

Method

Start by boiling your potatoes whole in a saucepan for around 10 - 15 minutes, or until they are just tender and can be pierced with a skewer. Remove from the heat, drain and leave to cool. Cut them into thin slices. If they have thin skins you can leave them on, otherwise peal the potato.

While the potatoes are cooking (or cooling) chop your spring onion, crush the garlic and thinly slice the chorizo sausage and roasted capsicum, set aside.

Heat a decent size pan (about 24 cm, one that can go from stove top to oven. I use cast iron) on medium, add some olive oil and cook the chorizo for 3 or 4 minutes or until it is golden. Remove and drain on some paper towel. You'll notice all the oil turn a beautiful reddish colour, that's the paprika coming out of the chorizo...don't discard this oil.

Meanwhile, crack the eggs into a bowl or jug, add the cream, cheese, spring onions and garlic and give it a whisk to combine. Season with salt and pepper.

Add the sliced potato and capsicum to the pan and stir around for about 1 minute to soak up all the flavoured oil. Return the chorizo to the pan and stir to distribute the potato, capsicum and chorizo evenly in the pan. Cook for another minute.

Pour the egg mixture over the potato and chorizo in the pan, reduce the heat and cook for 10 - 15 minutes or until it's beginning to set in the middle.

Heat your grill and place the pan under for around 5 - 7 minutes to cook the top, making sure it's set in the middle and nice and golden brown.

Serve either hot or cold with a nice green salad, some crusty bread and a nice glass of wine or beer.

And that is how I cooked a colourful meal to brighten up an otherwise gloomy end to the day. I hope you enjoy.

Comments

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    • goego profile image

      goego 5 years ago from Loserland

      crabs, hey did you watch your 'baker acted' video???

    • WD Curry 111 profile image

      WD Curry 111 5 years ago from Space Coast

      I'm not sure what this critter is, but I think you can get rid of it with Quell Shampoo. The Dr. will hook you up with a prescription.

    • goego profile image

      goego 5 years ago from Loserland

      Don't listen to that ol' grump he drinks bayou water

    • WD Curry 111 profile image

      WD Curry 111 5 years ago from Space Coast

      Sorry, this weird little guy has been following me around.

    • goego profile image

      goego 5 years ago from Loserland

      I used to love chorizo until I realized it was spit glands

    • WD Curry 111 profile image

      WD Curry 111 5 years ago from Space Coast

      My Mom is from Texas, and I lived in Arizona. I have been to Mexico many times. I had a Mexican girlfriend once, she was spicy. I couldn't wait to eat dinner at her house and have some real Mexican food. Enchiladas were on the menu.

      I bit into the enchiladas, and was shocked to be chewing on a potato. I had never had any Mexican food that included potatoes. I was disappointed and it must have showed. My girl friend asked what was wrong. When i explained, she said, "In real Mexican homes, we just use what we have around."

      Thanks for the authentic recipe!

    • InTuneWithCooking profile image
      Author

      InTuneWithCooking 6 years ago from Australia

      You're welcome! Thanks for stopping by :)

    • mistifields profile image

      mistifields 6 years ago

      Sounds so yummy. And great pictures. Thanks.

    • DeborahNeyens profile image

      Deborah Neyens 6 years ago from Iowa

      My in-laws keep me in a good supply of farm eggs and I always have potatoes around, so a tortilla is one of my go-to dishes when I need a quick dinner idea. I just throw in whatever veggies are available. Will have to try it with chorizo, which I love. Thanks for the recipe.

    • RVDaniels profile image

      RVDaniels 6 years ago from Athens, GA

      sounds tasty

    • InTuneWithCooking profile image
      Author

      InTuneWithCooking 6 years ago from Australia

      Thanks stephaniedas! Yes, it was just a little too big to flip. It's more like a quiche without the crust I guess.

    • stephaniedas profile image

      Stephanie Das 6 years ago from Miami, US

      I like the tip on cooking the top of the tortilla under the grill. I was always instructed to flip it. Everyone in my family can flip their tortilla but me. I always break it. I'll surprise them with this technique.

    • InTuneWithCooking profile image
      Author

      InTuneWithCooking 6 years ago from Australia

      Thanks NMlady. It tasted delicious, and cold for lunch the next day was great too.

    • NMLady profile image

      NMLady 6 years ago from New Mexico & Arizona

      nice pics & good recipe!