Sausage+Egg Tortilla, Adios, Au’revoir and Cheerio

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 fork‑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.

Dorie Greenspan