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May 18, 2010
This picture by Nuno Correia comes from David Leite's terrific book, The New Portuguese Table. The dish is a sausage and potato tortilla, think frittata, and, as David explains, it can be served warm as a main course, at room temperature as a starter or cut into slices and eaten as an hors d'oeuvre. Me? I'm hoping to eat it as all of these things as I head to the tortilla's homeland.
I'll be out-of-range for the next 10 days or so (and yes, the prospect is making me twitchy even as I'm hoping that the reality will make me serene) because I'm setting sail on Gohagan&Company's European Coastal Civilizations cruise to Portugal, Spain, Belle-Ile-en-Mer, Guernsey and Honfleur. I've signed on as the culinary lecturer on this trip (Michael signed on as 'spouse') and I'm flying to Lisbon with three slide shows (okay, they're on PowerPoint) that I can't wait to share with my fellow adventurers.
Before we dock in Oporto, I'll be talking about the ingredients that make the foods of Portugal and Spain so delicious; pre-Belle-Isle, my topic is tradition and innovation in French pastry (I love how todays' pastry chefs riff on recipes that are hundreds of years old); and before we tour Guernsey, I'll be talking about butter (one of my favorite topics, as many of you know). And after each talk we'll be tasting some of what we've seen and will see when we're on terra firma. It should be terrific and I'm thrilled to be a part of it.
Since I probably won't be able to post while I'm cruising, I leave you with this great recipe and the promise that I'll take lots of pictures, collect good stories and check in when I get back.
Tortilha com Chourico
Adapted from The New Portuguese Table by David Leite
Serves 4 as a main course, 6 as a starter
3 tablespoons olive oil, or more if needed
1/2 pound chourico, linguica, or dry-cured spanish chorizo, cut into 1/4-inch coins
1 medium yellow onion, chopped
1/2 pound Yukon gold potatoes, peeled and cut into 1/8-inch slices
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
1/4 cup diced jarred roasted red peppers, drained well
7 large eggs
Chopped fresh flat-leaf parsley leaves, for garnish
Heat 2 tablespoons of the oil in a 10-inch ovenproof nonstick skillet over medium heat until it shimmers. Add the chourico and cook until lightly browned, about 5 minutes. With a slotted spoon, transfer to a large bowl. Turn the heat to medium-low and drop in the onion and potatoes. Season with salt and pepper and cook, stirring often, until the onions are translucent and the potatoes are forkâ€‘tender, 20 to 25 minutes.
Add the garlic and cook for 1 minute more. Transfer the mixture, along with the peppers, to the bowl with the chourico. Set the skillet aside.
Heat the broiler. Beat the eggs in a medium bowl until fluffy and season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour the eggs over the chourico-potato mixture and toss to coat.
Wipe out the skillet, add the remaining 1 tablespoon of oil, and heat over medium heat. Pour in the egg mixture. Using a rubber spatula, quickly stir to cook the eggs briefly, then jiggle the skillet to settle its contents. Run the spatula around the sides of the skillet to release the tortilha. Crank up the heat to medium-high and cook until the edges are set, 3 to 4 minutes.
Slide the skillet under the broiler and cook until the top is nicely browned and no puddles of egg remain, 1 to 2 minutes. Slip the tortilha onto a large platter and sprinkle with the parsley, or serve it right from the pan.
Tags: David Leite
, Gohagan & Company
, Sausage Tortilla
, The New Portuguese Table
On the Road
Soups & Starters
Kerrin @ MyKugelhopf
| May 18, 2010 11:04 AM
boa viagem ! safe travels all around, have fun, eat well and just enjoy ! sounds like a fabulous, exciting and delicious adventure ahead. and an informative and entertaining one for your fellow travelers too. can't wait to hear about it when you're back.
| May 18, 2010 11:09 AM
Okay, how do I get on that cruise?!
Have a great trip. Can't wait to hear all the deets!
| May 18, 2010 11:16 AM
Your trip sounds super exciting! How interesting to have a culinary lecturer on board a cruise. Another one of my dreams(besides going to Paris)to go on a wonderful cruise. Have a fabulous time with all the foodies on board! Can't wait for pictures!
| May 18, 2010 12:23 PM
Safe travels, have fun and take loads of pictures to share with us! Hope to see you in Paris sometime in summer. Bon voyage!!
Mark @ Cafe Campana
| May 19, 2010 4:02 AM
I love a good tortilla, I like how well the potato and egg goes together. I think the sausage would make it even better.
| May 19, 2010 8:50 AM
Have you read "The Guernsey Literary and Potato Peel Pie Society" by Mary Ann Schaffer? It's wonderful and may be the perfect book to read on a deck chair aboard your dream cruise. Plus I'm sue you'll hear about it constantly when approaching Guernsey. Happy Travels!
| May 19, 2010 9:01 AM
You will love Portugal. Have a great time!
| May 19, 2010 8:56 PM
This tortilla looks wonderful! I have recently discovered the joys of linguica. I can't wait to make this! Have a great cruise. I look forward to pictures of Portugal!
| May 19, 2010 9:09 PM
Bon Voyage! I am sure you will all have a great time and good eats! Thanks in advance for letting us travel with you vicariously! When I was last in Spain, provisioning to cross the Atlantic on our sailboat, I LOVED that you could get pre-cooked tortillas that only needed about 5 minutes in a skillet to become a hearty, nourishing meal. You could only get them con or sin cebolla (with or without onion) but I would not have minded the sausage option.
| May 20, 2010 1:07 PM
what a lovely trip you have ahead of you.
Will there be a flight of butters to taste?
I made the foolish mistake of making my Fr. friend, who is 1/2 Barcelonian, a tortilla.
I sliced the potatoes instead of 'cubing' them.
Horreurs. Lecon learned.
Bon voyage Dorie
| May 20, 2010 2:23 PM
Wishing you a wonderful, safe trip. That tortilla looks fantastic! I plan to try a version of it this week...we have lots of lovely home-grown eggs to use up. What a great way to do it!
| May 21, 2010 12:07 AM
how i can make this tasty Recipes
Force Factor Supplements
| May 21, 2010 10:39 AM
I just found out my butcher around the corner carries linguica and was looking for something to try. Thanks for the suggestions and have a great trip!
| May 21, 2010 3:00 PM
I hope you have a lovely, safe and uneventful Trip Dorie! I can't wait to see photos when you get back! I often make us a Spanish Tortilla. It is fab for picnics, eaten out of hand and makes a great lunch bag addition!
| May 22, 2010 11:40 AM
I'm on the road, but this post makes me want to jump up and make this recipe right away!
Very yummy. In Miami, best Spanish tortillas in town are at Delicias de Espana...yummm...
| May 24, 2010 8:20 AM
My mouth is watering seeing this recipe. I am gonna prepare it right now at home.
Force Factor Supplement
| May 26, 2010 7:41 PM
I love tortilla and I love chorizo, then the combination is perfect for me. This recipe is a good variation of the Spanish "Tortilla de patatas".
| May 27, 2010 4:28 AM
You've just rescued me with a perfect dinner recipe. Had a pack of chorizo for a while and it was time to do sth. with it. Rather than cooking my usual bolognese recipe, I'm going to try this soon. Looks good and easy to make. Thank you, Dorie.
Celia @ Fig Jam and Lime Cordial
| May 29, 2010 5:45 AM
Dorie,we made this for dinner tonight! Thank you, it was delicious! Have a great trip..
| May 30, 2010 4:51 AM
I was a witness to Dorie's delightful pictures and presentations on the cruise. And yes - there WAS a butter tasting. She had ALL of us eating out of her hand, especially Chef.
She is a life force! And gorgeous. But you all know it.
| June 2, 2011 6:30 PM
What a lovely day for a 1443582! SCK was here
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