Sample a hearty egg torta from Spain

This week, we are preparing a Spanish egg torta, which is just like a frittata.

This recipe can be made with any combination of ingredients you prefer. I chose the following:

SPANISH EGG TORTA

Ingredients

1 pound Portuguese chorizo

2 pounds red potatoes, sliced thinly

1 cup chopped onion

16 eggs

2 cups milk

1 cup chopped tomato

1 cup chopped spinach

2 cups shredded manchego cheese, divided use

1 cup chopped roasted piquillo peppers

1 cup cream cheese

Salt and pepper, to taste

Putting it together

In a large pan over high heat, add the chorizo and cook for about two minutes. Once the fat from the chorizo begins to melt, add the potatoes and onions and cook for about five minutes, stirring frequently to prevent sticking.

Meanwhile, in a large bowl, add the eggs and milk and whisk for about one minute, or until fluffy. Set aside.

Add the cooked chorizo mixture to a large baking dish. Add the tomato, spinach, 1 cup of manchego, the piquillo peppers, cream cheese, and the egg mixture. Stir to combine. Top the torta with the remaining manchego cheese and season with some salt and pepper, to taste.

Bake the torta for about 60 minutes at 350 degrees. The baking time can vary, so check the torta often for doneness.

Serve the torta while hot, topped with some sour cream and green onions if you like — or serve it the way I do: topped with some shredded cheddar cheese — and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.