jacques pepin's spanish tortilla

jacques pepin\'s spanish tortilla
ingredients
all
1 small Spanish chorizo sausage
about 2 ounces, skinned and thinly sliced (about 1/2 cup)
3 tbsp olive oil
2 whole potatoes
peeled and thinly sliced
1 cup mushrooms
sliced
1 cup scallions
sliced
1 tbsp garlic
chopped
8 large eggs
3/4 tsp salt
3/4 tsp black pepper
2 tbsp chives
choped
2 tbsp Parmesan cheese
grated
cookware
This Spanish tortilla is so chock-full of meat and veggies that you'll need to use the largest nonstick skillet you have to make sure that you have room to mix and toss the ingredients. This recipe is great for brunch or a light dinner. Leftovers also reheat well in the microwave.
1
In the large nonstick skillet, warm the olive oil over medium-high heat. Add the potatoes and chorizo. Toss to coat then cover and cook for 2-3 minutes or until the potatoes brown and start to become tender.
2
Bump up the heat to high and add the mushrooms, scallions, and garlic. Saute uncovered for about 2 minutes. Transfer the skillet off heat.
3
Preheat the broiler. Combine the eggs, salt, pepper, and chives and beat. Add the egg mixture to the potatoes and cook over high heat. Stir with the wooden fork for about 1 minute until the eggs are partially set.
4
Sprinkle the Parmesan over the tortilla and broil the skillet for about 2 minutes to set the top.
5
Glide the tortilla onto a cutting board or serving plate. Cut into wedges and serve.