Spanish Potato, Spinach, Chorizo and Cheese Tortil

Recipe Courtesy of Jean-Luc Matecat, Cinco Restaurant, Nantucket Island.

Ingredients

22 eggs
3 medium peeled potatoes
1/2 Chorizo cut into Brunoise
Large handful spinach
1 large onion, finely diced
Salt and pepper to taste
Olive oil

Directions

To Make Tortilla: Begin by finely dicing your onion, and cutting your chorizo into a fine brunoise. Next peel your potatoes and slice them on the mandolin directly into a 325 degree fryer. Cook the potato slices until done, but not crispy. Place on a rack to cool. Be careful they will stick together. Set potatoes aside to cool. Next in a medium sauté pan render a bit of fat from your chorizo and sweat your diced onions in it until they are clear.

Finally chiffonade your spinach and add to the onion and chorizo mixture.

Once the spinach has wilted (30 seconds), pour the mixture directly into your eggs. Also add your cooled potato slices and 1 generous cup of the cheese of your choice. Chevre, cheddar or manchego are excellent choices. And lastly add a large pinch of salt and several grinds of black pepper. After stirring the mixture together, heat a large sauté pan to very high heat and add a large poure of olive oil. Carefully add the egg mixture and do not stir. Leave on heat for 45 seconds and transfer to a 400 degree oven for 10-12 minutes or until the eggs in the center of the tortilla have set. Remove from oven and let cool before turning the tortilla out onto a sheet tray and cutting into even 2 1/4 inch squares. Serve at room temp or slightly warm. Serves 14.