Food Network: Potato and Chorizo Tortilla

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Potato and Chorizo Tortilla
Recipe courtesy Tyler Florence

Ingredients
4 tablespoons extra-virgin olive oil
4 fresh chorizo sausages, cut into slices
3 medium potatoes, peeled and cubed
1 medium onion, chopped
8 large eggs
1/2 cup milk
Kosher salt and freshly ground black pepper
1 cup mixed baby greens, for garnish
1/2 lemon, juiced

Instructions

Heat the oven to 375 degrees F.

Pour 3 tablespoons olive oil into a 12-inch non stick, ovenproof skillet over
medium-high heat. Add the chorizo and fry for 5 minutes; add the potato and onion
and fry until the onions start to soften, about 5 minutes. Reduce the heat and
cover the skillet; cook until the potatoes are tender, about 10 minutes. Remove
the cover, raise the heat, and cook until the potatoes are brown and crispy, about
another 5 minutes. Meanwhile break the eggs into a large bowl, add the milk,
season with salt and pepper, and whisk until frothy. Pour the egg mixture into the
pan, shaking the pan to distribute the eggs evenly. Put the pan into the oven and
cook until puffy and set, about 12 to 15 minutes. Turn out onto a cutting board
and let it cool to room temperature. Toss the baby greens with the remaining oil
and lemon juice; season with salt and pepper. Place the greens on top of the
tortilla, cut it into thin wedges, and serve.