Ingredients with Measurements:
- 8 oz. Chorizo de Bilbao, sliced
- 6 large eggs
- 1/4 cup milk
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Spatula
Step-by-step instructions:
1. In a bowl, whisk together eggs, milk, salt, and black pepper. Set aside.
2. Heat olive oil in a 10-inch non-stick skillet over medium heat.
3. Add sliced Chorizo de Bilbao and cook for 2-3 minutes or until lightly browned. Remove from the skillet and set aside.
4. In the same skillet, add chopped onion, red bell pepper, and green bell pepper. Cook for 3-4 minutes or until vegetables are tender.
5. Add the cooked Chorizo de Bilbao back to the skillet and spread it evenly.
6. Pour the egg mixture over the Chorizo de Bilbao and vegetables. Use a spatula to spread the mixture evenly.
7. Cook for 10-12 minutes or until the edges are set and the center is slightly jiggly.
8. Preheat the broiler to high.
9. Place the skillet under the broiler for 2-3 minutes or until the top is golden brown and the center is set.
10. Remove from the oven and let it cool for a few minutes.
11. Use a spatula to loosen the edges of the tortilla and slide it onto a serving plate.
12. Cut into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Broil on high
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 22g
Carbohydrates: 5g
Protein: 20g
Substitutions for ingredients:
- Chorizo de Bilbao can be substituted with any other type of sausage.
- Bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add shredded cheese on top of the tortilla before broiling.
- Add chopped tomatoes or jalapenos for a spicy kick.
- Make mini tortillas using a muffin tin.
Tips and tricks:
- Use a non-stick skillet to prevent the tortilla from sticking.
- Don't overcook the tortilla, as it will become dry and rubbery.
- Use a spatula to loosen the edges of the tortilla before sliding it onto a serving plate.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a large platter with a side salad.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Serve with crusty bread and a glass of red wine.
Suggested side dishes:
- Mixed greens salad
- Roasted vegetables
- Spanish rice
Troubleshooting advice:
- If the tortilla is sticking to the skillet, use a spatula to loosen the edges before flipping.
- If the tortilla is too dry, add more milk to the egg mixture.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store any leftovers in the refrigerator.
Food history:
Chorizo de Bilbao is a type of sausage that originated in the Basque region of Spain. It is made with pork, paprika, and garlic.
Flavor profiles:
Savory, slightly spicy, and smoky.
Serving suggestions:
Serve as a main dish for breakfast, lunch, or dinner.
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Region: Spanish