Chorizo and Vegetable Confetti Tortilla

In my recent effort to make lower fat/veggie-filled recipes, I made this as a potluck offering at a recent mexican-themed get-together with my best g-friends (even though this isn’t really mexican, it sounds like it is :)). It’s a perfect breakfast/lunch/dinner and I plan on enjoying leftovers of this dish in each of these categories over the next few days.

Chorizo and Vegetable Confetti Tortilla
serves 8 / adapted from RR’s 30 minute all-occasion cookbook / 4 ww pts

Here’s what I used:

  • 2 tsp olive oil
  • non-stick cooking spray
  • 1 1/4 links chorizo sausage (I buy Wellshire Farms brand from Whole Foods — Memorial Dr. is apparently the only store that stocks this lower-fat gem anymore)
  • 1 small onion, diced
  • 1 orange and 1 red bell pepper (use whatever colors you want)
  • 6 eggs
  • 1 cup frozen green peas
  • kosher salt and freshly ground black pepper

Here’s what I did:

  1. Peel the skin off the chorizo to the best of your ability – sometimes it’s harder than others. Chop it up along with the peppers and onions in similar sizes (small-ish).
  2. Heat the olive oil in a skillet over medium heat and saute the chorizo and onion for about 5 minutes. Add the peppers and cook for another minute or two. Transfer to a bowl and save for later.
  3. Clean out the pan with a paper towel. Spray the pan with a fair amount of non-stick spray and continue heating the pan over medium. While that warms up, beat up the eggs, season with a pinch of salt, and throw in the peas.
  4. Add eggs to pan and spread the chorizo mixture evenly on top. As the eggs set, lift with spatula around the edges and allow the liquids to settle. This may take a good 10-12 minutes, so make sure the heat isn’t on too high that it burns in the process.
  5. When the tortilla is set firmly, place a dinner plate on top of the tortilla and with your other hand, invert the tortilla onto the plate (aka flip it upside down!). Slide the tortilla back in to the pan and cook gently on the other side. Do that fun turning trick a few more times and then transfer to a serving plate. Let come to room temp, cut into 8 wedges, and stick your face in it.

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