Tortilla, Frittata, Omelette However you say it, it’s delicious!
So, remember I was telling you about all the grilling we’ve been doing? Often times, the leftover grilled meats and vegetables are less than appealing, am I right? I mean, who wants to eat a cold chorizo? Chorizo is one of the best things EVAH just off the coals, but later? Not so great. They tend to be dry when reheated, and generally not the most appetizing of foods. Other ingredients are easier to find uses for, like roasted peppers and baked potatoes for example. Potato salad, anyone? But, I was feeling guilty about tossing all of those lovely chorizos after our barbecues…there must be *some* way to salvage them? Well, there is. And it’s delicious! And they are revived to their delectable juicy selves. Awesome! :D Just look at these tasty little bites of goodness:
There are many names for this particular style of egg dish. Here in Spain, we call it a “tortilla,” whereas in Italy, it’s called, “frittata,” and in the States it’s generally referred to as an omelette (depending on your heritage, that is. lol). The funny thing is that tortillas are made with eggs, but it’s really about the ingredients you add to them. Traditional Spanish tortillas are all about the potatoes. This one includes the conventional potatoes, but also includes delicious toasted garlic, onion, roasted red peppers and grilled chorizo to make for a mighty tasty, wonderfully easy meal.
Ingredients:
2-3 tablespoons olive oil
3-4 cloves garlic, minced
1 large Spanish onion, minced
3 baked potatoes, skin removed and roughly chopped
3 chorizos, grilled and chopped
1 roasted red bell pepper, chopped
8 eggs, beaten
salt and pepper to taste
Preparation:
Heat the olive oil in a medium sized, deeper saute pan.
Saute garlic until golden, then add onions and continue to saute until translucent.
Add potatoes, chorizos and peppers and heat through.
*note* if you don’t have leftovers, I suggest baking the potatoes in the microwave or oven until done, and cooled, using canned roasted peppers, and for the chorizo, just saute it until cooked through before adding the potatoes and peppers)
Meanwhile, beat eggs with salt and pepper until beginning to froth.
Reduce heat to low, and pour eggs over meat and vegetables.
Stir around a bit, to permit egg to solidify slightly, then cover.
Using a spatula, press egg toward center occasionally, to form the rounded edge.
After about 10 minutes, when egg is beginning to set, carefully place a large plate over the saute pan (one that larger than the pan).
This is the tricky part.
I usually count to three and flip the tortilla onto the plate.
Please be careful not to burn yourself! It’s also important to make sure the egg is beginning to set before doing this, or you’ll have egg all over the place. Ask me how I know this. LOL
Wipe out saute pan, and add a bit more olive oil.
Slide the tortilla back into the pan and cover.
Repeat the pressing of the sides occasionally, and when the egg is really looking like it’s set, sort of “shake” the tortilla around in the pan a bit to prevent sticking.
This should take about 10-20 more minutes, depending on the size of your pan.
Repeat the “flip” process (I find that it looks prettier when you flip a second time).
To see what a finished tortilla should look like, have a look HERE.
Serve as desired. Here I’ve cut the tortilla into cubes to serve as tapas. 
Nikki,
I hear ya on Chorizo…one of the best ingredients out there but it does not keep long in the fridge. I freeze ‘em, take one out when I need it!
Your tortilla is Tapas all the way, right down to the individual cubes of joy!
Comment by Peter — April 4, 2008 @ 10:29 am
That looks lovely, and the fact that it has chorizo makes it doubly good! One thing, though– I would keep the potato skins in, hee hee
Comment by manggy — April 4, 2008 @ 10:35 am
What a great way to use up the extra chorizo (which I love, by the way). I just love the presentation of these!
Comment by elly — April 4, 2008 @ 1:38 pm
Oh, I could snack on those little cubes ALL day!
Comment by elle — April 4, 2008 @ 2:01 pm
wow, those look awesome. this is my favorite kind of dish. my marriage proposal has no expiration now
Comment by furiousball — April 4, 2008 @ 3:10 pm
that looks heavenly. i might have it tmr! love chorizo
Comment by diva — April 4, 2008 @ 4:29 pm
looks wonderful! yumm!
Comment by ashley — April 4, 2008 @ 7:58 pm
Hi Canarygirl,
I stopped in by way of the Foodie Blogroll and will be making some regular visits! I am in awe of you food photography skills and I enjoy reading your posts. You definitely have a passion for food!
Comment by GumbeauxInTheKitchen — April 4, 2008 @ 8:39 pm
That’s a great looking tortilla. For us Mexicans tortilla is a flat corn bread we eat all the time. But I knew that in Spain they are something completely different.
Great blog, I always like Jenn’s recommendations. Cheers!
Comment by Ben — April 5, 2008 @ 2:09 am
Mmmm, any excuse to eat leftover chorizo is a good one in this house! Really, it’s almost perfectly created to have a second life as an eggy dish.
Comment by shelley — April 5, 2008 @ 2:29 am
You are right, what’s in a name. It is the taste that matter. Thx for sharing.
Comment by Nina — April 5, 2008 @ 1:38 pm
Those look good! I like the idea of cutting a frittata into cubes and serving it with toothpicks.
Comment by Kevin — April 5, 2008 @ 11:51 pm
Good save Nikki:D
Comment by Bellini Valli — April 6, 2008 @ 2:08 pm
Oh this is so good! I’m making a frittata tomorrow!
Comment by Zenchef — April 7, 2008 @ 12:27 am
Peter, so true! I keep mine in the freezer, too (well, this kind–the Argentinian version…the other chorizo is a lot like linguiça, cured and lasts quite a long time).
We always tend to go overboard grilling them, though. This was a great way to use up the already cooked chorizos, and have them still taste good. 
Manggy, potato skins are perfectly acceptable!
I probably would have too, if it weren’t for the picky pants in my family. lol
Thank you, Elly! It really was quite clever, I must admit. LMAO
Elle, so could I!
Furious, while I can’t marry you (I’m already married, remember? lol), you’re welcome to join us anytime for dinner. And I’m totally serious.
Thank you, Diva!
Let me know if you try it out.
Thanks, Ashley!
GumbeauxInTheKitchen, you flatter me! I’m still learning with the food photography…lighting is so hard! Thanks so much for your kind comments.
Ben, I looooove Mexican tortillas, both flour and corn. They are so versatile…I need to learn to make my own…maybe with that video you have posted on your site.
Thanks for stopping by!
Shelley, so true! I should have thought of it way sooner than I did. lol
Nina, it definitely *is* the taste that matters.
Kevin, thanks!
Valli, heee! Thanks! I try. lol
Zen, thanks! Aren’t frittatas great? I’d love to know how you make yours.
Comment by nikki — April 7, 2008 @ 12:53 pm
Fritatta, tortilla - anything you want to call it is just fine by me - you can just call it mouth watering
Comment by gizmar — April 7, 2008 @ 7:44 pm
Great dish! I love to make things like this on a busy week night. I’ll bet that chorizo really makes it!
Comment by Susan at Sticky,Gooey,Creamy,Chewy — April 9, 2008 @ 12:55 am
Wow, that looks really good, I’ll have to try it some time!
Comment by gaga — April 10, 2008 @ 9:06 pm
Heee! Thanks so much, Gizmar!
Susan, this is perfect for weeknights! It’s really good reheated or even just at room temp, too.
Thank you, Gaga!
Comment by nikki — April 11, 2008 @ 12:01 pm