Spanish Tortilla with Venison Chorizo

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Spanish Tortilla with Venison Chorizo

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Venison Chorizo

Click here to print an index card recipeClick here for a full page printable recipe.

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{Hey… Did you notice? There’s TWO printable recipes today: one for the Spanish Tortilla with Venison Chorizo and one for the Venison Chorizo. Pick your printing preferences at the top or the bottom of the post. And please consider sharing this recipe with your friends and family! Please, and thank you!}

This Chorizo…

For some of you it’ll be a good substitute when you can’t find the real thing.

For others it’ll be a day of celebration that it’s chorizo that you finally like!

Let me explain.

Traditional chorizo {and by traditional I mean store-bought} is greasy, stringy, and doesn’t really resemble meat. {At least the cheap chorizo that I buy…} But despite its appearance it makes a mighty tasty addition to a breakfast taco! Chorizo egg-n-cheese has to be my favorite breakfast taco ever!

But some people legitimately can’t get past the look, or the greasiness of the chorizo is a bit too harsh on the digestive system. {Although many power through it at their wives’ expense, just sayin’…}

This gringo personally loves the greasy goodness of chorizo. I’ve been on a half-hearted quest to find an authentic chorizo recipe. I haven’t had any pork or pork fat to mix in when I was craving chorizo, so I hadn’t pursued my quest too hard. Instead I’ve just bought the 98¢ package at Wal-Mart. {Please don’t judge me.}

Then at Easter my friend Lucy brought this Spanish Tortilla {don’t be confused; it doesn’t have any tortillas in it at all.} Basically, it’s a crustless quiche with potatoes and veggies, and I knew that I had to recreate it with some chorizo, and since I wanted to share it with you it had to be wild chorizo.

So the quest continued.

I still didn’t have any ground pork or pork fat, so the consistency is still very lean, but this recipe from The Black Peppercorn is mighty close to the authentic flavor of the South Texas chorizo I’ve grown to love. Y’all know I’m a tweaker, and I like to play with my food, so I did change a few aspects of Steve’s recipe {which I’ll explain as we go}, and I may play around with the spices again next time, but I’ll just say this:  Once the venison chorizo was browned and crumbled and waiting patiently in its bowl I couldn’t stop myself from reaching over and eating a pinch here and there. This is some mighty tasty chorizo!

And I also just realized that I’m getting this to you just in time for Cinco de Mayo so it’s a double win!

 

Since the chorizo needs to be mixed at least an hour before cooking, let’s start with the chorizo ingredients:

Ground Venison  |  Cumin seed  |  Oregano  |  Salt  |  White wine vinegar  |  Chili Pasilla  |  Garlic

Let’s talk about the chili pasilla for a minute.

I started using these chilis on a whim one time when I wanted to change up my chili recipe a tiny bit, and this small change turned my chili into a 1st place chili at the Center Point ISD Homecoming Chili Cook-off. Don’t worry, the success hasn’t changed me. Ha!

Back to the chilis. Our Wal-Mart carries the Fiesta brand, but I’m sure other brands exist.


This chili pasilla is a medium-heat dried pepper that is long and narrow. They come three to four in a package, so I had one leftover in my spice cabinet from the last time I made chili. Since I only made one pound of chorizo one chili was the perfect amount.

In The Black Peppercorns’s recipe for chorizo he simply asks you to grind everything up in a food processor, leaving the chili of your choice dry to create a substance like crushed red pepper flakes.

When I read over the package directions on the chili pasilla it warned that the skins of this chili can be bitter. So rather than grind it up dry, let’s boil it and remove the skins. Follow along…

 

Step 1 ~ 10 minutes

Place the chili in a small pot and cover it with cold water.

Bring the pot to a boil, then simmer it over medium heat for ten minutes.

 

Step 2 ~ 5 minutes

While the chili is simmering, prepare the other chorizo spice ingredients. In a small food processor, add 1½ tsp salt, ¼ tsp cumin seed*, ½ tsp oregano, and 2 cloves garlic {peeled}.

*The Black Peppercorn’s recipe called for corriander, not cumin seed, and I really thought I had some, but I didn’t. So I swapped it out for cumin seed. Next time I’ll buy some corriander and see if it brings a new flavor to the chorizo.

 

Step 3 ~ 5 minutes

After the chili has simmered for 10 minutes carefully remove it from the water {reserve the water for now}, and drain it on a paper towel. Pull the stem off and some of the seeds will follow suit.

Cut one lengthwise slit in the chili and lay it open, inside up.

Carefully rub the insides with a finger to remove all those big seeds. They come off pretty easily.

Use a large spoon to scrape the chili pulp off the skin of the chili. Hold one end of the chili with one hand, and scrape gently in the opposite direction until all the pepper pulp is removed and the skin is semi-transparent.

I realize this looks like a big ol’ wad of chewing tobacco, but trust me that it will taste way better.

 

Step 4 ~ 2 minutes

You should get almost 2 Tbsp chili pulp. Add it to the food processor.

Cover with the lid and give it a good chop.

Add 2 Tbsp white wine vinegar to the food processor.

This will help smooth out the ingredients. Give them another round of chopping. The result should be a fine paste.

 

Step 5 ~ 2 minutes

Place one pound of ground venison in a medium dish and add the chorizo paste.

Use your hands to thoroughly mix the chorizo spices into the meat. If you don’t like touching the meat, or if your skin is sensitive to peppers, you can mix it in your electric stand mixer, too.


Put a lid on the chorizo and stick it in the fridge for at least an hour and up to two days.

 

Later that evening…

Ready to make your Spanish Tortilla with Venison Chorizo?

This version is made with asparagus. Before you asparagus-haters close out the screen, let me tell you that you’re in good company. My sister and I both dislike asparagus. I’ll eat it to be a good example for the kids – to show them that you CAN eat something you don’t like without putting on a Broadway performance – but I mostly buy it for Coach.

However, when Lucy brought her Spanish Tortilla to church I ate it and never knew it had asparagus in it. When I recreated it at home my sister was visiting, and my sister, my kids, and I didn’t mind one bit that there was asparagus in this dish. It’s really mild, and any asparagus flavor gets hidden by all the other flavors. And worst case, the asparagus is big enough you can pick it out if you REALLY can’t eat asparagus without a Broadway performance ensuing.

And worst, worst case scenario you can substitute the asparagus with another veggie like broccoli or baby spinach. You’ve got options.

When I do buy asparagus I’ve learned that the best way to preserve it in the fridge is to put an inch of water in a wide-mouth jar, add the bouquet of asparagus, and cover it with the baggie it came home in, secured with the rubber band it came with.

This particular bunch stayed super fresh for a solid week this way. No slimy tips = win.

So here’s what you need for the Spanish Tortilla with Venison Chorizo:

Venison Chorizo  |  Tomato  |  Asparagus  |  Milk  |  Pepper  |  Salt  |  Olive oil  |  Onion  |  Potatoes  |  Eggs

 

Step 1 ~ 10 minutes

Preheat the oven to 375°.


Heat a large {at least 12-inch} cast iron skillet over medium heat and add the pound of Venison Chorizo to the skillet.

Brown and crumble the chorizo until it’s cooked through.

 

Step 2 ~ 5 minutes

Slice half an onion and three small potatoes into very thin slices.

Set aside. {Lucy used red potatoes, but I had russets and they worked, too.}

 

Step 3 ~ 10 minutes

When the chorizo is fully cooked remove it to a medium bowl.

Add a splash of olive oil to the skillet and add the potatoes and onions.

Cook and stir until the potatoes are tender and the onions are caramelized.

 

Step 4 ~ 5 minutes

Meanwhile, slice 6 stalks of asparagus into 1” sections, discarding the white stems.

Crack 10 eggs into a large bowl.

Scramble them up with a fork, and then add a drizzle of milk.

I didn’t measure, but it’s probably a little less than ¼ c.

Stir the milk into the eggs and set aside.

 

Step 5 ~ 10 minutes

Once the potatoes are tender pour ¼ – ½ c of the pepper water that we reserved earlier from our chili pasillas.

This will help deglaze the pan a little bit. Spread the potatoes and onions out in the pan, and top with the asparagus and a dash of salt and pepper.

Don’t stir the asparagus in, but cover the skillet with a lid and allow the asparagus to steam for about 10 minutes.

 

Step 6 ~ 5 minutes

While the asparagus is steaming slice a large tomato into at least 7 thin slices.

Use any leftover slices for sandwiches later on.

 

Step 7 ~ 5 minutes

Remove the skillet from the stove and carefully remove the lid. It will be very steamy.

Stir the asparagus into the potatoes. If the skillet is still sticking you can deglaze it again with some more of the chili water.

Spread the potatoes, onions, and asparagus into an even layer.

Top it with the cooked chorizo.

Pour the scrambled eggs evenly over the chorizo.

Looks like queso!

Arrange the sliced tomatoes around the top of the skillet, and sprinkle them with more salt and pepper.

Not pictured, also drizzle the tops of the tomatoes with a little bit of olive oil.

 

Step 8 ~ 45 minutes

Place the skillet in a preheated 375° oven and bake, uncovered, for 45 minutes until the eggs are set.

Carefully remove the skillet from the oven, allowing it to cool slightly.

Doesn’t that just look fancy? But wasn’t it pretty simple to put together?

Slice it up like a pie and serve.

We ate our Spanish Tortilla with Venison Chorizo paired with sliced avocado and a dash of Cholula sauce.

It hit the spot perfectly for our breakfast for supper picnic.


The thing that I love about this recipe is how versatile it is. I can’t wait to make it again and try new flavors like sliced mushrooms, jalapenos, cilantro, bell peppers… And I’d love to hear how you make this dish your own! What will you add to the mix? Tell us in the comments below!

And thank you, Lucy, for sharing a delicious recipe with all of us!

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Spanish Tortilla with Venison Chorizo ~ Printable Index Card or Printable Full Page Recipe
Venison Chorizo ~ Printable Index Card or Printable Full Page Recipe.

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