Tortilla, Frittata, Omelette However you say it, it’s delicious!

So, remember I was telling you about all the grilling we’ve been doing?  Often times, the leftover grilled meats and vegetables are less than appealing, am I right?  I mean, who wants to eat a cold chorizo?  Chorizo is one of the best things EVAH just off the coals, but later?  Not so great.  They tend to be dry when reheated, and generally not the most appetizing of foods.  Other ingredients are easier to find uses for, like roasted peppers and baked potatoes for example.  Potato salad, anyone?  But, I was feeling guilty about tossing all of those lovely chorizos after our barbecues…there must be *some* way to salvage them?  Well, there is.  And it’s delicious!  And they are revived to their delectable juicy selves.  Awesome! :D  Just look at these tasty little bites of goodness:

tortilla de chorizo y pimientos

There are many names for this particular style of egg dish.  Here in Spain, we call it a “tortilla,” whereas in Italy, it’s called, “frittata,” and in the States it’s generally referred to as an omelette (depending on your heritage, that is. lol).  The funny thing is that tortillas are made with eggs, but it’s really about the ingredients you add to them.  Traditional Spanish tortillas are all about the potatoes.  This one includes the conventional potatoes, but also includes delicious toasted garlic, onion, roasted red peppers and grilled chorizo to make for a mighty tasty, wonderfully easy meal.

Recipe is here:  http://canarygirl.com/?p=163