Tag Archives: fritatta

Taste Test: V&V Supremo Chorizo

16 Oct

For those of you following along, you know that I like to head to New York state to pick up grocery products that aren’t necessarily available in Canada.

One of the products that has consistently made the list the last few trips has been V&V Supremo brand chorizo sausage. In fact, last trip I may or may not have purchased $50 worth of it (enough to last the winter) at Price Chopper.

This is a Mexican style chorizo: fresh, not dried like the Spanish style, and with an awesome spicy kick. I’ve tried both their beef and pork versions and while both are awesome, I’d give the edge to the beef. While the pork has a richness, the beef has an extra depth of flavour that the pork is lacking.

The chorizo comes in packs of two half pound portions for around $6. I find one is enough for a meal for me and Mr. Bacon and it defrosts very quickly so it’s a great last-minute dinner.

So what do I make with it?

So far we’ve used it as a great ready-made filling for tacos and for a Mexican spin on this fritatta recipe.

In this one, I nuke the potatoes until soft, peel the skins off and dice them. While the potatoes are nuking I cook the chorizo in a frying pan, squeezing out the flavourful fat with a spatula and reserving the meat on a plate when it’s done. Then I fry the potatoes in the chorizo oil and add 6 eggs beaten with a splash of milk. The chorizo gets sprinkled on top when the eggs are mostly cooked through along with a handful of crumbled feta cheese (or queso fresco if you can find it). Then I throw a lid on top and let the eggs finish cooking through. It’s a crazy good dinner or a great brunch.

I’m dying to try more ways to use it like queso fundido, nachos  and as a stuffing in tamales.

Next time you’re in the US, pick some up – you won’t be disappointed!

Advertisements

Recipe: Spanish Chorizo Fritatta

28 Jun

I think we all have those days where you get home from work and stare into the fridge blankly wondering what you can throw together for dinner. Sometimes when that happens, I give up and break out a freezer meal (either homemade or an old standby like chicken fingers) but sometimes, that just won’t cut it because you want something real.

This is a recipe for one of those days.

Spanish Chorizo Fritatta
(based on Martha’s Tortilla Espanola)

1/2 cup extra virgin olive oil
3 large potatoes, diced in 3/4 inch pieces
1/4 medium onion, diced
salt & pepper
1/2 PC Spanish style chorizo (hot or mild), diced into bite sized pieces
7 large eggs, beaten
1 cup shredded cheddar cheese, optional

On medium-low, heat the oil in the bottom of a high sided non-stick frying pan. Add the potatoes (up to you whether you take the time to peel them or not) and the onion, salt & pepper and cook, covered for approximately 20 minutes stirring often until tender. Throw in the chorizo and let that cook for 3-4 minutes or until it starts getting fragrant. Salt & pepper the eggs before pouring overtop of the potato and egg mixture. Let it cook until the edges are set and the middle is only slightly runny, about 6 – 8 minutes.

Here’s the hard part – slide the whole thing out of the pan and on to a large plate. Then invert the pan over top of the plate and flip quickly so that the top of the fritatta is now in the bottom of the pan. Don’t worry if it doesn’t come out perfect – it’ll still taste great! Cook for another 3-4 minutes until done.

I like cheese with my eggs and potatoes so I decided to add some to the top at the end. Probably not very Spanish, but still very tasty. If you want to speed this dish up a bit, try popping the potatoes in the microwave for 5 minutes before chopping.

This is becoming a favourite in our house (anything with chorizo is a winner). Hope you like it as well!