Going All Spanish - Not Just Another Sausage Blog - Kitchen Ramblings and Other Things My Mother Taught Me...With a Twist Blog at Allrecipes.com - 284544

Kitchen Ramblings and Other Things My Mother Taught Me...With a Twist

Going All Spanish - Not Just Another Sausage Blog 
Sep. 20, 2012 1:42 pm 
Updated: Sep. 24, 2012 7:33 pm
Spanish Frittata with Greens
This is my take on the traditional “Tortilla Espanola” which is not a tortilla as we might think of them, but a frittata. In its most simple incarnation, this dish is potatoes, onions and eggs cooked together in a saute pan until deeply brown on one side and then flipped over to cook and brown on the underside. Its cut into wedges and eaten warm or at room temp as a tapas all over Spain. It’s a very simple and great tasting dish made complicated (in my humble opinion) by all that flipping action. The flip does make it look prettier...unless it lands on your kitchen floor. For ease and convenience, we'll do it the easy way.

I love to add Chorizo, a common ingredient in Spain, to the dish. Although to be more authentic, it would be a Spanish Chorizo and not the Mexican version that I think most Americans are more used to using. By all means, use whichever Chorizo you prefer in this dish.

For dinner or lunch (frankly, it could be breakfast too) this dish can be served with a very simply dressed salad of mixed (slightly bitter) greens. Ours were fresh from the farm we belong to and included in this week's CSA box. The Orange Muscat Champagne Vinaigrette really makes this dish pop. The spicy warmth and slight saltiness of the chorizo, and the creaminess of the potatoes against the sweet and sour dressed bitter greens is a great combination of interesting tastes. It hits almost all the tastes - bitter, sour, salty and sweet.

For the Frittata (serves 4-6):
4 links of AL FRESCO CHIPOTLE CHORIZO CHICKEN SAUSAGE, cut into 1/2-inch thick slices or ground - or any chorizo sausage of your choosing, including homemade.
1/2 large sweet onion – sliced thinly
1 tsp Smoked Paprika (more or less for color and taste)
1/2 tsp cumin
1/4 to 1/2 pound of cooked potatoes (you can use red or perhaps a creamier potato like a Yukon gold) – cut into small chunks
salt (preferably kosher)
black pepper (preferably freshly ground)
6 large eggs
Olive Oil

1. Preheat the oven to 375°F.
2. Beat the eggs in a bowl with salt and pepper, set aside.
3. In a hot 10-12”skillet, cook the chorizo in a little olive oil just to warm it up and flavor the oil a bit. Add the onions, smoked paprika and cumin. Let them cook until the onions are slightly softened and beginning to pick up some of the color. Add the cooked potato chunks and stir to combine. At this point, you will need to decide if your pan needs a little more oil before you add the eggs. If you think it needs it, add it now so that your frittata doesn’t stick to your pan.

4. Add the beaten eggs, stir to combine. This is where things start to look a little yucky, but don’t fret, it will all come together nicely.
5. Put the uncovered skillet into the preheated oven. Cook until the eggs get puffy and slightly brown. This may take anywhere from 15-25 minutes depending upon your oven, the size of the pan, etc.
Meantime, toss together the salad.

For the Salad
An assortment of greens (I used leaf lettuce, arugula, spinach, Kyoto Mizuna, Totsoi and lemon pepper grass because those are the greens that came in our CSA box this week)
Garden fresh tomato, cut into chunks

Make a Vinaigrette using:
Trader Joe’s Orange Muscat Champagne Vinegar
a nice fruity Olive Oil
Salt and Pepper

1. All the ingredients amounts are “to taste”. I usually start with equal parts honey and vinegar and not quite two to one on the olive oil. The amounts will also depend upon the amount of greens you have. I’d probably start with a couple of tablespoons each of the honey and vinegar and work from there.

Do you see why I never submit a recipe for publication? I'm horrible at writing these things down and most everything is by taste, look and feel. I would be the worst cookbook author in the world. "Uh...take some stuff you like, leave out the stuff you don't. Adjust things to your personal taste. Cook accordingly." It would be an awfully thin book.
2. Toss the greens, tomato and dressing just before you take the frittata out of the oven. This will let the flavors combine but not wilt the greens too much.

Is the Frittata done?

Who knows, but you're looking for the eggs to be cooked thru and for the top of the frittata to have a nice golden brown color. Once this is achieved, remove it from the oven.
Cut the frittata into wedges and serve alongside the dressed greens.

This would be an easy recipe to adapt for any meal. To make it more "dinnery", you could skip the eggs and the whole frittata thing and just cook the Chorizo right out of the package and use the potatoes, onions and spices to make a nice hash. If you can't get your hands on any good fresh greens, you could toss the vinaigrette with some blanched broccoli or green beans for a great salad turned side dish. Its really all about keeping those spicy, salty, bitter, sweet and sour components working together to make your taste buds do a little happy dance.

Please feel free to tweak away (as I already know that most of you will).

For more information on the “weird greens” in our CSA basket this week, click here.

I have to be honest, I couldn’t find a single reference to anything called “lemon pepper grass” on the internet so I’m not sure if the farmer who runs the CSA is pulling some wool over my eyes or what, but we may have just eaten some weeds he was trying to get rid of. I will say, though, that I tasted everything before I put it in the salad and that one definitely did taste like lemon and pepper, but it looked somewhat like parsley. Oh well…its been a full 24 hours and I haven’t died yet so it must be safe, right? Time will tell.
As for that wonderful vinegar, the nearest TJs is 180 miles (one way) away so I sometimes have to resort to Amazon to order my fix. I'm pretty sure its more expensive that way, but with the price of gas these days...maybe not.
In the interest of full disclosure, I used my own homemade chorizo for this recipe (and it was awesome). Unfortunately, the nearest store that carries the sausages is that same 180+/- miles away. However, the assignment was to use the Al Fresco products so I called them out in the recipe above. I have actually tasted that particular product (when I was able to get it) and it was very tasty and would be fine addition in this recipe.

Disclaimer: I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from any advertiser are only used for experienced-based reviews on this blog. The reviews, content and opinions expressed in this blog are purely the sole opinions of CookinUpAStorm.
Sep. 20, 2012 1:48 pm
This looked really good when I created it on Blogger. I messed around with it here for an hour. I give up. Sorry that it's not very attactive, but hopefully you get the idea. Please enjoy.
Sep. 20, 2012 2:07 pm
Blog looks good to me including your recipe. Well done. Blogger gives me fits too. I've found that if I open blogger in one tab and AR in another, copy and paste in sections at a time it works fine. Sometimes I can copy the whole blog and transfer over but if it's too long I have to transfer sections at a time.
Sep. 20, 2012 2:42 pm
Nice blog! It sounds like a great meal to me. I love the "we may have been eating weeds...." That is what No Baking Papa calls 'fancy greens'. :) Isn't that vinegar the best? Love it!
Sep. 20, 2012 2:44 pm
I loved reading this :) Found myself laughing and nodding through quite a bit of it (especially the writing a cookbook part.) I had to re-write my blog 5 times the other day, I kept catching myself saying "pinch" "dash" etc. I've never tackled a fritata before, been too chicken. This broken down so well makes me feel like it's totally doable (and sounds delicious!) And as someone who grew up on a small farm (and regularly exchanged goods with other friends/family that had gardens/livestock), the CSA box you get is too neat. I'd never heard of that particular method before but that's awesome.
Sep. 20, 2012 4:37 pm
I like how you write up a recipe! I'd love to just sit in your kitchen and let you feed me (except for all the veggies you cook from your CSA!).
Sep. 20, 2012 6:00 pm
Looks professional! Good job!
Sep. 20, 2012 7:47 pm
I agree, Bibi-looks professional! Love the photos!
Sep. 21, 2012 7:57 am
Thanks to all for stopping in to say hello.
Sep. 21, 2012 7:57 am
Marianne - I would cook for you any day, but we'd have to toss in just a few veggies. I could make them taste good, I promise.
Sep. 22, 2012 10:19 am
LOL! CUAS, just feed her Asparagus aldente' with a nice lemon sauce (that's what I do) I promise,you'd be safe with that! hehehe
Sep. 22, 2012 10:21 am
Oh jeez, I forgot! (gotta be my age) Nice blog. I like that you used Chorizo. We love that stuff.
Sep. 23, 2012 9:57 am
Candice - thanks so much for stopping by. I just don't get wht Marianne has against veggies. She seems so normal, otherwise! ;-)
Sep. 24, 2012 10:13 am
CUAS, I love breakfast for dinner and this looks like a great recipe and photo. And now you have given me a reason (not that I needed one to go visit the new Trader Joe's that opened up in our area! Thank you!
Sep. 24, 2012 11:09 am
OC - TJs is a fun place. I'm jealous you have one nearby. Do try the vinegar. Lots of fans of it here on AR. Thanks for stopping by!
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Cookin Up A Storm

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About Me
I am a mid-life career changer who has enjoyed cooking (and eating) good food all her life. My Mom went to work when I was in the 5th grade and most days when I got home from school, she'd have left instructions for me to get dinner started. Cooking never felt like a "chore" back then and it certainly rarely feels like one now. During my 20 plus year career in IT, I traveled all over the US for work. And for fun, I traveled internationally. I have a fairly broad knowledge of food, but when cooking, I tend to stick to comfort foods and pretty much anything Italian. I have a big collection of Asian or eastern foods in my arsenal and I absolutely love their flavors. I am a professional chef who runs her own personal chef service.
My favorite things to cook
Comfort foods, soups, chilies, baked goods, candies at christmas, anything Italian, pizzas, homemade dressing for big salads when good veggies are at their peak, potstickers. Anything I can bake that's bad for you like doughnuts, coconut cakes with whipped cream frosting or fresh artisan breads slathered with butter. When I cook for clients, I am forced to move out of my comfort zone and I love trying new things. I especially love coming up with streamlined ways to make seemingly complicated food easy and accessible for everyone.
My favorite family cooking traditions
Mom's Potato Doughnuts - she's frying them as she was going into labor with my younger brother and then wasn't home to monitor how many I was eating over the next several days. I rarely stray from the Thanksgiving basics I grew up with. I do switch up the veggie dishes each year, but the basics remain pretty constant. My own tradition (not one I grew up with) is making Turkey Wild Rice soup from the leftovers. No better way to extend the taste of the holiday for me. Making Chili on a cold winter weekend, in honor of my Dad who made a batch nearly every weekend in winter as I was growing up. I don't use his recipe (too much Chili Powder and Dark Kidney Beans for my taste), but I do think of him when I make it.
My cooking triumphs
Mastering Gnocchi - so light and puffy, they are like clouds. A killer Vodka Sauce - never ever have I tasted one better. It took me a lot of tries to get it right. Artisan Bread in Five Minutes - from the book of the same name. Fresh bread...anytime. I always keep a few batches (Wheat, White, Semolina) in the fridge. Heat up the oven, shape the loaves, bake...yum. Homemade Caramels at Christmas time. I make both Vanilla and Chocolate Caramels and they are to die for. I give the Vanilla ones away as fast as possible, as I cannot stop myself from eating them.
My cooking tragedies
So many to list, such little space to write in.
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