Recipe of the Week!

Spanish Tortilla with Chorizo, Peppadews, and Goat Cheese(Recipe adapted from Cook’s Illustrated)
The following makes a fantastic appetizer for a large group or a light make ahead dinner, as traditionally Spanish Tortilla is a dish served at room temperature.
Ingredients: 

• 6 TBS Extra Virgin Olive Oil  ***
• 1 ½ lb Yukon Gold Potatoes (3 or 4, quartered lengthwise and cut crosswise into 1/8 inch thick pieces)
• 1 Small Onion, halved and sliced thin
• 8 Large Eggs  ***
• 4oz Spanish Chorizo (spicy or mild your choice, Spanish style Chorizo is cured so you are not actually cooking the meat but rather using it to season the oil and dish)  ***
• ½ Cup Jarred Peppadews, rinsed dried and chopped  ***
• 4oz Fresh Chevre  ***
• Salt and Pepper to taste

*** Available at The Wine and Cheese Place

• -Toss Potatoes and Onion in 4 tablespoons of Oil and a few liberal grindings of black pepper until all slices are coated in oil.
• -Heat Chorizo and 1 tablespoon of Olive Oil in a 10 or 12 inch non-stick skillet at medium high heat  (I would caution against using a cast iron skillet as you will later need to invert the pan in order to flip the Tortilla and cast iron can be quite heavy for this procedure) until the Chorizo begins to brown and the fat begins to render, about 5 minutes.
• -Once the fat from the Chorizo has rendered add the potato and onion mixture toss a couple of times to coat and reduce heat to medium-low, cover and cook until mixture is tender, about 20-25 minutes.
• -While the onions and potatoes are cooking in a large bowl (large enough to add the potato and onion mixture) beat the eggs with a pinch of salt, add peppadews and crumble goat cheese into the eggs.
• -Once the potatoes and onions are tender remove from heat and fold into the egg mixture.
• -Add 1 Tablespoon olive oil back into the pan, return to high heat. Once hot but not quite smoking add in the egg, potato and onion mix, shaking pan constantly for mixture to settle.
• -Reduce heat to medium and cook for 2 minutes until golden brown, shaking the pan every thirty seconds.
• -After 2 minutes loosen Tortilla with a rubber spatula and invert onto a plate large enough to cover the entire pan. Then slide the Tortilla back into the pan to brown other side, again cook for about 2 minutes shaking every thirty seconds to brown second side.
• -Once browned on both side slide Tortilla out onto a cutting board and let cool at least 15 minutes, again this can be served at room temperature.
• -When cooled slice into wedges and serve along side a small salad for a light dinner, or cut into smaller squares to serve as a one bite appetizer option for a larger gathering.

*Bonus application: I found this dish makes an awesome breakfast as well, I simply put one slice of cheese on top of a Tortilla wedge ( I like a Young Manchego for this), microwave for 40 seconds, until cheese is melted a bit, top with your favorite hot sauce (Busha Browne’s Pukka Sauce is mine)