Cut into small cubes and served at room temperature, this is a Spanish Tapa. It is also makes a pretty good breakfast .
The time it takes to caramelize the onions is time well spent. Caramelizing brings out the sweet side of the onion and takes the flavour to a whole new level.
Makes 36 appetizers or 4 breakfast servings.
with Chorizo and Caramelized Onions
3 yellow onions, peeled, cut in half and thinly sliced crosswise
2 Tablespoons cooking oil
2 chorizo sausages, cut into 1/2″ dice
salt and pepper
1/2 cup chopped fresh cilantro or parsley
In frying pan over medium-low heat, heat the oil and add the onions. Cover and cook 10 minutes, until onion is translucent. Reduce heat to very low, replace the cover and cook, stirring occasionally until onion is golden in colour and very soft, about 20 minutes more. Transfer onions to bowl, set aside to cool.
Pre-heat oven to 350F.
Spray a 9″ baking pan with non-stick cooking spray. Set aside.
Add chorizo to same pan, increase heat to medium high and cook about 5 minutes, stirring often until caramelized and cooked through. Transfer to bowl with onions to cool until cool enough to add to eggs without cooking them.
Beat the eggs until fluffy, season with salt and pepper. Add the onions, chorizo and the chopped cilantro and mix well.
Pour into prepared baking dish and bake for 25 – 30 minutes, until cooked in the centre.
Let sit 15 minutes before cutting.
If serving as a tapa or appetizer, cut into squares or triangles and serve at room temperature.
If serving as a breakfast item, cut into 4 pieces and serve warm.
COOKS NOTE: For a tapas party, this can be made a day in advance and refrigerated overnight. Let stand about 30 minutes to bring to room temperature before serving.
Original Source: Tapas Faciles – Tortilla de Chorizo y Cebolla Caramelizada.