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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


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved