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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today. Recipe by Michelle Bernstein from Oprah magazine. Ingredients:
4 tablespoons olive oil |
1 lb idaho potato, peeled and cut into 1-inch pieces |
1/2 cup yellow onion, peeled and diced into 1/4-inch pieces |
1/4 cup chorizo sausage, finely diced into 1/4-inch pieces |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground pepper |
4 eggs, beaten |
Directions:
1. Heat olive oil in a 9- or 10-inch skillet over medium heat. Reduce heat to low and add potatoes; cook for 5 minutes. Turn potatoes with a spatula. Cover and cook until tender and soft, without browning, turning occasionally, about 10 minutes.
2. Stir in onion and chorizo and cook until onion softens, about 4 minutes. Stir in salt and pepper.
3. Pour eggs evenly over potatoes. Shake the pan, cover, and cook until eggs begin to set, 4 to 5 minutes.
4. Using pot holders, carefully invert tortilla onto a plate. Slide tortilla back into skillet and cook until eggs are set on the bottom, about 2 minutes.
5. Remove from heat, and transfer to a plate. Serve warm, room temperature, or cold.
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