Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, tortilla espanola, chorizo red pepper riff (tapas). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
This version includes roasted red peppers and Spanish serrano ham. Since it's served at room temperature, this delicious starter can be ahead. Unlike most omelets, a Spanish tortilla is served at room temperature.
Tortilla Espanola, Chorizo red pepper riff (TAPAS) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Tortilla Espanola, Chorizo red pepper riff (TAPAS) is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook tortilla espanola, chorizo red pepper riff (tapas) using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tortilla Espanola, Chorizo red pepper riff (TAPAS):
- Make ready 5 brown eggs
- Get 2 tbsp milk
- Prepare 5 baby redskin potatoes (thinly sliced half moons)
- Make ready 1 clove garlic
- Make ready 1/4 onion (thinly sliced)
- Make ready 1/2 red bell pepper (semi thick julienne)
- Make ready 1 1/2 tbsp diced chorizo
- Make ready 1 black pepper
- Get 1 LOTS evoo
Tortilla Española con Chorizo. by: JoyManning. Here's your chance to master one of Spain's classic tapas: tortilla española. The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture. Roasted red peppers are marinated in Spanish extra virgin olive oil, vinegar, and fresh minced garlic.
Steps to make Tortilla Espanola, Chorizo red pepper riff (TAPAS):
- heat pan to med-high and prep all ingredients
- sauté potatoes few minutes then add onions, garlic
- lower heat and allow mixture to cook for another few while mixing eggs
- Add bell pepper, Chorizo and egg mix then pull 'n tilt eggs around then let cook for a few
- get plate large enough to cover pan, drizzle EVOO around circumference of tortilla and slightly separate so tortilla slides around easily
- place plate over pan and FLIP!… slide raw bottom back into pan and cook over heat for 1 min.
- place onto serving dish and slice into wedges. Buen Provecho!
Enjoy the peppers on a slice of rustic bread, or as Whisk and carefully pour over the peppers. Serve with slices of rustic bread as a tapa or as a side dish with a meal. Or do as they do in Spain, and serve as a tapas dish with a glass of vino tinto. Tortilla española (tortilla de patatas) is one of Spain's most famous and beloved national dishes. Chorizo contains: Pork Shoulder, Pork Fat, Water, Salt, Paprika, Dried Skimmed Milk, Dextrose, Garlic, Antioxidant (Sodium.
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