pound Spanish chorizo (about 2 links) or andouille sausage, diced
6
eggs
Salt and black pepper
1/2
cup chopped fresh parsley
1. Preheat oven to 350°F. Spray 9-inch square baking pan with olive oil cooking spray.
2. Heat oil in medium skillet over medium heat. Add onions; cook, covered, 10 minutes or until onions are translucent. Reduce heat to low; cook, uncovered, 40 minutes or until golden and very tender. Remove onions from skillet and set aside to cool.
3. Add chorizo to same skillet. Cook over medium heat, stirring occasionally, 5 minutes or until chorizo just begins to brown. Remove chorizo from skillet; set aside to cool.
4. Whisk eggs in medium bowl; season with salt and pepper. Add onions, chorizo and parsley; stir gently until well blended. Pour egg mixture into prepared pan. Bake 12 to 15 minutes or until center is almost set. Turn oven to broil. Broil 1 to 2 minutes or until top just starts to brown. Transfer pan to wire rack; cool completely. Cut into 36 squares; serve on wooden toothpicks cold or at room temperature.
Tip
The tortilla can be made up to 1 day ahead and refrigerated until serving. To serve at room temperature, remove from refrigerator 30 minutes before serving.
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