Spanish Tortilla With Chorizo Piquillo Peppers And Gurroxta Cheese Recipes

SPANISH TORTILLA WITH CHORIZO AND PEPPERS

Steps:

• In 2-quart saucepan, place potatoes with enough water to cover and 1 teaspoon salt; heat to boiling on high. Reduce heat to low and simmer 3 to 5 minutes or until tender when pierced with tip of knife. Drain potatoes; return to saucepan.
• Meanwhile, preheat oven to 350 degrees F. In 10-inch nonstick skillet with oven-safe handle, heat 1 tablespoon olive oil on medium 1 minute. Add onion, pepper, and garlic, and cook 12 minutes or until vegetables are tender and golden, stirring occasionally.
• In large bowl, with fork, mix eggs, chorizo, and chopped parsley until well blended. Gently stir in potatoes and onion mixture.
• In same skillet, heat remaining 1 tablespoon oil on medium. Pour in egg mixture and place in oven. Bake 22 to 24 minutes or until knife inserted in center comes out clean and top is browned. Remove from oven.
• Center large round plate upside down on top of skillet. Wearing oven mitts to protect your hands, and grasping plate and skillet firmly together, quickly invert tortilla onto plate. Slide onto cutting board to serve.

CHORIZO AND CHEESE BREAD

Steps:

• In a dry heavy skillet, fry the chorizo until browned. Drain off any fat and add the tomato paste and fry with chorizo briefly. Add the green onions, oregano, tomato, chile, and salt and pepper. Cook 2 to 3 minutes longer.
• Spread the chorizo mixture on a split loaf of French bread. Sprinkle generously with Cotija and Manchego cheeses.
• Place under a broiler and broil until the cheese is melted and bubbly and serve with tomatillo salsa.