Yield: Makes about 30 appetizers
– Olive oil
– 1 large onion, thinly sliced
– 1 pound potato, peeled and thinly sliced
– 6 ounces Karl Ehmer Chorizo, casing removed, finely diced
– 5 eggs
– ¼ cup sour cream
– ¼ cup grated Parmigiano Reggiano
– ½ teaspoon salt
– ¼ teaspoon black pepper
– Fresh cilantro, chopped for garnish
1) Preheat oven to 350 degrees Fahrenheit.
2) Heat 3 tablespoons olive oil in a medium nonstick skillet over medium heat. Add the onion and potato and cook until tender, about 10-15 minutes. Remove from the pan and cool, about 10 minutes.
3) In a large bowl, whisk together the eggs, sour cream, cheese, salt and pepper until smooth. Add the cooled onion and potato mixture and the chorizo to the egg mixture; mix well.
4) Heat 2 tablespoons olive oil in the nonstick skillet over medium heat. Pour in the egg mixture and smooth the surface, pressing the potatoes and onions into a smooth, even layer. Cook for 5 minutes, shaking the skillet occasionally, until the bottom is set. Use a spatula to loosen the side of the tortilla. Transfer to the oven and cook for about 10 minutes, until completely set.
5) Place a large plate over the top of the tortilla and carefully invert the skillet and plate together so that the tortilla drops onto the plate.
6) Add 1 tablespoon olive oil to the skillet and swirl around. Carefully slide the tortilla back into the skillet, browned side up and gently warm. Run the spatula around the tortilla to tuck in the edge.
7) Let the tortilla sit in the pan for about 10 minutes, then carefully transfer to a cutting board. Let stand 10-15 minutes more. Cut into small squares and serve as appetizers with toothpicks. You may also cut the tortilla into wedges to serve as an entrée.