Milestone: The Kitchen Novelist blog has garnered 20,000 views! Now back to our regularly scheduled program:

This tortilla dish has several great things going for it. It’s gorgeous cut in wedges and served out of the skillet (right side up or upside down), fabulously tasty, and pretty easy. All thumbs up on this one.

Tomato Potato Chorizo Tortilla

10 oz chorizo sausage, casings removed (I used Ole Mexican Foods brand)

2 tbsp olive oil

1 large baking potato, sliced thin (scrubbed clean and unpeeled)

1 red onion, diced

1 cup Colby-Monterey Jack cheese

8 eggs

3/4 cup milk

sea salt

ground black pepper

5 Campari tomatoes, sliced thin

1 tsp minced parsley

1) Preheat oven to 400 degrees

2) To large oven-safe skillet (I used cast iron) over medium-high heat, add chorizo sausage and cook 5-6 minutes; transfer chorizo to bowl and set aside

3) To same skillet (don’t wipe clean), add olive oil and potatoes; lower heat to medium and cook 8-10 minutes, gently stirring often, until potatoes are tender and lightly browned; add onions and cook 5 minutes, gently stirring often; remove skillet from heat, scatter chorizo sausage and cheese over potatoes and onions, and set aside

4) In medium-sized bowl, mix eggs and milk and season with salt and pepper; pour egg mixture in skillet over potato mixture; arrange tomatoes across surface; bake in oven 20-25 minutes until eggs are set and puffed; remove from oven, scatter with parsley, and serve

Servings: 6