Spanish Potato, Spinach, Chorizo, and Cheese Tortilla
Jean-Luc Matecat, Cinco Restaurant, Nantucket Island, Massachusetts
3 medium peeled potatoes
1/2 Chorizo, cut into brunoise
Large handful spinach
1 large onion, finely diced
Salt and pepper, to taste
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 F 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 pour of olive oil. Carefully add the egg mixture and do not stir. Leave on heat for 45 second and transfer to a 400 degrees F oven for 10-to-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.