Congratulations to Heather Smith for Winning the 2009 Cookoff

on bringing smiles

Don’t we all relish smiles on faces of those we love? My family loves Spanish food, and I love to give them smart, healthy, foods that are tasty and fun to eat. This recipe fits the bill! This Spanish tortilla is simply delicious with ingredients that make it quick to prepare. The smokiness of the chorizo and hint of sweetness from the piquillo peppers create a perfect balance with the onions and earthiness of the thyme. My family loves it and the proof is in their smiles (and empty plates)!

Ingredients:

11/2 cup FRENCH'S® French Fried Onions

3 tbsp olive oil, divided

3/4 cup Spanish pre-cooked chorizo, coarsely chopped

9 eggs

1 can diced potatoes, drained (14.5 oz can)

1/3 cup piquillo peppers (from a jar), coarsely chopped

1/8 tsp crushed red pepper flakes

2 tbsp fresh thyme (no stems, leaves picked)

1 tsp salt

Directions:

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chorizo and cook until slightly browned, about 2-3 minutes. Add the French’s Onions. Stir the chorizo and onions. Cook for additional 2 minutes. Remove from skillet and drain on paper-lined plate. In a large bowl, beat the eggs until slightly foamy. Add the salt, potatoes, piquillo peppers, red pepper flakes and thyme. Stir until ingredients are well combined. In the same large skillet, heat 1 tablespoon olive oil over high heat. When hot, add the egg mixture. Cook until tortilla is brown underneath, then reduce heat to allow inside to cook. When the tortilla begins to set, invert a plate (of the same diameter or smaller) over the skillet to release the tortilla onto the plate. Add 1 tablespoon olive oil to the skillet, then slide the tortilla back into the skillet. Return heat to medium-high to brown tortilla. Remove tortilla when brown on both sides and cooked through, about 22-24 minutes from start to finish. Serve on large platter and cut into wedges.
If piquillo peppers are unavailable in your area, you can substitute the piquillo peppers with roasted red peppers (also from a jar). If short on time and can’t make a run to the market for fresh thyme, substitute with 2 teaspoons dried thyme. ***Please note the recipe calls for 1 1/2 cup of French's French Fried Onions; however, the format does not allow for a space between the measurements.