We will be making a Spanish tortilla, which is a thick omelet containing potato and other vegetables, typically served cut into wedges.
In this recipe we will continue cooking in the 12-inch cast iron skillet, offering traditional cooking methods and flavor without a lot of additional work in preparation. I will also use some of the some vegetables to help stretch that dollar and use up ingredients in the fridge.
This recipe is loaded with fresh ingredients and flavor, and can be changed up to include a variety or proteins such as ham, sliced beef, cooked pork, diced chicken or spicy pepperoni. I also like to use what's in season, so if I have fresh tomatoes, zucchini, squash, onions and peppers I change up the recipe to add in more color and flavor.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
6 jumbo eggs
4 sprigs flat leaf parsley, chopped
Coarse sea salt and fresh ground black pepper
Extra virgin olive oil, as needed
1 medium onion, peeled and thinly sliced
1 small zucchini, thinly sliced in circles
4 mini sweet peppers, sliced
1/2 cup sliced baby heirloom tomatoes
3 garlic cloves, minced
4 ounces chorizo, cooked, sliced or crumbled (Or favorite protein)
3/4 cup grated Gran Queso cheese (Sharp Manchego style)
Preheat oven to 400 degrees or 375 degrees for a convection oven.
In a mixing bowl, beat eggs, stir in parsley and a few liberal grinds of salt and pepper. Set aside.
Drizzle a little olive oil in a heated cast iron skillet. Add the onion, zucchini and peppers, and sauté until lightly browned. Add in the tomatoes, garlic and chorizo, and cook for an additional 2 minutes. Pour in the egg mixture and sprinkle with cheese. Stir to combine flavors, and then place into preheated oven for 5 minutes. Check mixture to see if the center is still a little loose, use a heat tempered spatula to loosen the eggs around the side of the pan and return to oven for an additional 5 to 7 minutes.
When it is done the eggs should be puffy and browned with the cheese nicely melted across the top. Remove from the oven using a pot holder and slide spatula around the edges and underneath tortilla to assist in removing it from the pan.
Serve hot or cold.
Serves 4 to 6.