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Tortilla with Roasted Bell Peppers & Spicy Chorizo Recipe

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This recipe for Tortilla with Roasted Bell Peppers & Spicy Chorizo is from Easley-Nowicki Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 red bell peppers, halved and seeded; 2 small chorizo sausages, diced; 1 tbsp olive oil
2 potatoes, peeled and diced; handful of fresh basil leaves, torn into pieces; 6 large eggs, lightly beaten; 6 tbsp grated Manchego cheese; salt and pepper
Directions:
Directions:
Preheat oven to 400º. Place red peppers on a lined baking sheet and roast for 15 minutes or until skins are black. Remove from the oven and cover with a dish towel until cool. When cool, peel away the skins and dice the flesh -- (shortcut, if you have a large plastic zip lock back, add each pepper with a little air into the bag and shake. This will remove the skins).
Meanwhile, cook the diced chorizo in a non-stick skillet until browned and fat is rendered. Drain on paper towels. Wipe out skillet, then heat the oil and cook the diced potatoes for 5 minutes or until soft and lightly browned. Return the chorizo to the skillet with the potatoes and add the diced red bell peps and torn basil leaves.
Mix the eggs and grated cheese togehter and seaon to taste w/salt and pep. Pour over the ingredients in the skillet, using a wooden spoon to distribute the ingredients evenly. Let cook for a few minutes over low heat until the egg has started to set. To finish the tortilla, place the skillet under a preheated hot broiler to brown lightly. Slide onto a serving place and cut into wedges to serve
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Manchego cheese is a firm spanish cheese made from sheep's milk. Substitue a good quality parmesan or romano if you can't find.

 

 

 

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