True Spanish-style chorizo (a dry-cured meat product with a fiery red color and flavor to match) can be hard to find here in the States. More commonly available Mexican-style chorizo just isn’t the same; it’s more akin to taco meat in our minds. In this dish, we’ve opted to re-create the good stuff with ground pork and a savory mix of spices most prominently featuring Spice Islands Smoked Paprika. The gorgeous red hue of this spice, one of the most oft-used in our kitchen, rises to the top of the tortilla as it bakes a bloom of fiery red amid the melting, bubbly cheese.
While we’ve never been to Spain (it’s next on our travel bucket-list along with its neighbor, France), it’s dishes like this that make us hope to get there sooner rather than later.
Spanish-Style Potato & Chorizo Tortilla
- 6 large eggs
- 1/2 cup whole milk or half-and-half
- 1/2 pound ground pork
- 10 ounces Yukon gold potatoes, cut into 1/4-inch cubes (about 2 cups chopped)
- 1/2 medium yellow onion, chopped (about 3/4 cup chopped)
- 5 cloves garlic, minced (about 4 teaspoons minced)
- 1 tablespoon Spice Islands Smoked Paprika
- 3/4 teaspoon Spice Islands Fine Grind Sea Salt
- 3/4 teaspoon Spice Islands Medium Grind Black Pepper
- 1/2 teaspoon Spice Islands Thyme
- 1/2 teaspoon Spice Islands Cayenne Pepper
- 1 tablespoon red wine vinegar
- 2 ounces Manchego cheese*, shredded (about 1 cup)
*Manchego cheese is a hard, sheep’s milk cheese from the La Mancha region of Spain. It has a buttery texture and a nutty flavor that compliments the spice in this dish perfectly. If you are unable to find it, Pecorino Romano or Asiago cheeses are good substitutes.
- Preheat oven to 375ºF.
- Whisk together eggs and milk, or half-and-half, in a bowl. Set aside.
- Heat a 9-inch cast-iron or other heavy, ovenproof skillet over medium heat. Add pork to hot skillet and cook, stirring with a wooden spoon to break up any large chunks, for about 8 minutes or until pork is starting to brown. Add potato and onion, and cook until potato is fork tender and onion is soft and translucent, about 7 minutes. Stir in garlic, spices and vinegar, and cook until fragrant and pork mixture is evenly coated, about 2 minutes.
- Pour egg mixture into skillet and bake in preheated oven for 10 minutes or until egg is partially set. Sprinkle cheese over top and bake for 5 minutes more, until cheese is melted and beginning to brown. Let cool for 5 minutes before slicing into wedges and serving.