Spanish Tortilla Skillet
Makes 4 servings
2 red potatoes
1 medium sweet potato
1 small red onion
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces chorizo, casings removed
2 teaspoons olive oil
1 clove garlic, minced
1 cup packed baby kale
Preheat oven to 375°F.
Attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Center one red potato on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and medium spiralizing blade and position at end of potato. Place medium bowl below blade to catch potato and peel. Turn stand mixer to speed 6 and process until blade reaches end of potato. Repeat with remaining red potato and sweet potato. Remove peeling blade; and spiralize onion into same bowl.
In a medium bowl, whisk together eggs, salt and pepper. Set aside.
Cook chorizo in large ovenproof skillet over medium-high, heat 4 to 5 minutes until browned and cooked through, stirring to break up meat. Transfer to plate, set aside. Wipe out excess grease from skillet. Heat olive oil in same skillet over medium heat. Add vegetables and garlic; cook 8 to 10 minutes or until potatoes are tender. Stir in kale; sauté 1 to 2 minutes or until beginning to wilt. Stir in chorizo; pat mixture into even layer. Pour egg mixture evenly into skillet. Reduce heat to low; cook 1 minute.
Transfer skillet to oven. Bake 15 to 17 minutes or until eggs are cooked through and edge is lightly browned. Loosen edge with spatula; invert onto serving plate. Cut into 4 wedges and serve.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*