¡Que Viva España!

When we were in Miami for Christmas Charlie picked up a 2 lbs chorizo.  At first I was all, “yess!” But then I realized I had to do something with all of that chorizo because if we just ate it all with the wheel of manchego cheese he picked up, we would never poop again it wouldn’t be that healthy.  So I decided to make two spanish-style tortas (omelets) with it.

The first one would be a tasty one, with chorizo and potatoes.

Prep included cutting two red potatoes and about 1/2 cup of chorizo into cubes.  I also whisked 7 eggs with a couple pinches of paprika, salt and freshly ground pepper.  First, on the stove-top I simmered (on medium heat) the potato cubes in olive oil, salt, pepper, a pinch of cumin, and garlic powder until they were about half-cooked.  Then I added the chorizo to the simmering taters and watched the chorizo cubes ooze grease.  Looked gross, but the ambrosial smell tickled all the cave-person parts of my brain that detect calorie-rich foods that are perfect for storing fat for the winter, also known as “the french fries spot.”  Anywho, after the chorizo simmered for a couple minutes I added the whisked eggs on top of the already simmering chorizo/potato mix.

Chorizo-grease ambrosia

I stirred it a bit, and then set the oven’s broiler, so that once the bottom side of the torta cooked, I could pop the pan in the oven to cook the top of it for a few minutes until it turned golden brown.  So easy, so delish!

Coco is totally down to try some!

Overcome by guilt, I wanted to try the recipe again, but try to make it at least a little healthier.  So I took a chance and used just egg whites and chorizo (we ran out of potato, so I didn’t include any).  I wasn’t sure how this was going to go.  Chorizo is tasty, but tasty enough to just hang out with egg whites… we’ll see.  I cooked it the same way.  I’m not going to lie, it didn’t smell that good, and I contemplated just eating the simmered chorizo, but it ended up working out in the end, and was pretty good.

Egg-white Torta

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