TORTILHA COM CHOURIÇO
(CHOURICO FRITTATA/OMELETTE)

"It's great warm as a meal or room temperature as an appetizer or snack."

3 tablespoons olive oil
1/2 pound Portuguese chouriço, cut into 1/4-inch slices
1 medium yellow onion, chopped
1/2 pound waxy potatoes, peeled and cut into 1/8-inch slices
1 1/4 teaspoons salt
2 garlic cloves, minced
1/4 cup diced roasted red peppers
7 large eggs
1/8 teaspoon black pepper

Heat 2 tablespoons of the oil in an ovenproof 10-inch nonstick skillet over medium heat. Add the chouriço and saute until lightly browned, about 1 to 2 minutes. Remove with a slotted spoon to a plate.

Adjust the heat to medium-low and add the onions and potatoes. Sprinkle with 1/2 teaspoon of the salt and cook, stirring often, until the onions are translucent and the potatoes are fork tender, 20 to 25 minutes.

Add the garlic and cook for 2 minutes more. Transfer the mixture to a large bowl and add the roasted red peppers and the chouriço.

Preheat the broiler. Beat the eggs until fluffy. Season with the remaining 3/4 teaspoon of salt and the pepper. Pour over the chourico mixture and toss to coat. Wipe out the pan and add the remaining 1 tablespoon of oil to the skillet and heat over medium heat, then pour in the egg mixture.

Using a rubber spatula, quickly stir to briefly cook the eggs, then shake the pan to settle the filling. Run the spatula around the sides of the pan to release the tortilha. Adjust the heat to medium-high and cook until the edges are set, 3 to 4 minutes.

Place the skillet under the broiler and cook until the top is nicely browned and no puddles remain, 1 to 2 minutes. Slide the tortilha onto a large platter. Serve warm or at room temperature, cut into wedges.

Recipe by David Leite and Leitesculinaria.com