Recipe: Torta Murcia (using chicken, sausage, rice and eggs, Spanish)

TORTA MURCIA

"Murcia is a city in Spain where I once spent a glorious vacation. Hearty and flavorful, this Spanish-style torta would be wonderful served as breakfast in bed for dinner. When it's ready, light candles, crawl into bed with your partner, and end the day on a soft, intimate note."

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1/2 sweet red pepper, chopped
6 ounces chicken breast meat, cut into bite-sized pieces
8 ounces spicy pork sausage, cut into bite-sized pieces
1 to 2 tablespoons chopped fresh rosemary
Pinch of saffron
2 tablespoons dry red wine, Chicken stock, or water
10 large eggs
1 1/2 cups cooked rice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped fresh basil

Preheat the oven to 375 degrees F.

Heat an ovenproof, 10-inch skillet over medium heat, and add the oil. When it's hot, saute the onion, red pepper, chicken, and sausage until the vegetables are soft and the meat is completely cooked, about 10 minutes.

Stir in the rosemary, saffron, and red wine, and saute for 2 minutes more.

Meanwhile, whisk together the eggs, rice, salt, pepper, and basil.

Turn the heat under the skillet to high. When the oil just begins to smoke, pour in the egg mixture. Remove the pan from the heat and stir slightly to disperse the ingredients evenly.

Place in the preheated oven and bake until firm in the center, about 45 minutes. Cool for at least 15 minutes.

TO SERVE:
If the pan is well seasoned, you can invert the torta onto a platter. If not, cut it into wedges and serve it directly from the pan. Serve leftovers for breakfast or lunch. They will keep in the refrigerator for 2 to 3 days.

TO MAKE AHEAD:
Cook the vegetable-meat mixture. Whisk together the egg mixture. Refrigerate both, covered, overnight. In the morning (about 1 hour before serving): Warm the vegetable-meat mixture in the skillet, and complete the torta.

Makes 4 to 6 servings
Source: Breakfast in Bed: 90 Recipes for Creative Indulgences by Jesse Cool