Last week's day off featured a Boise potluck at cast member Dan Lawrence's place. I thought, since we're in a very Basque region... Yes, Idaho is filled with folks of Basque descent... that I'd do some Spanish tortillas using a Basque chorizo!
The other great thing about this particular tapa is that it's designed to be served at room temperature... handy for a picnic or a potluck. So, early this morning, I sautéed cubes of chorizo, then chopped onions, then cubes of potato... all separately. I seasoned the potato cubes with black pepper and smoked paprika. I added a bit of salt, but not a lot... since the plan is to finish the tortilla with a sprinkling of smoked sea salt just before serving.
Once all of the sautéed ingredients were done and cooled, I combined them and began making the tortilla. I know I've told you how before... but a quick refresher... six well-mixed but not beaten-to-the-point-of-fluffiness eggs go into a medium-hot nonstick skillet with a good splash of EVOO...
Then in goes the sautéed mix... just like an omelet, keep lifting the edges to let the raw egg slip under... When it's damp but not dry, put a plate over the top, turn it over, and slip it back into the pan, damp side down. Cook for another minute (I hate browned eggs... so I err on the side of pale). Slide it onto a clean plate... let it cool... and slice.
I garnished with smoked sea salt, a bit of paprika, and a splash of the bright red oil that rendered out of the chorizo.