Spanish Tortilla with Chorizo and Roasted Jalapeno Pesto

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Ingredients

Roasted Jalepeno Pesto

1. 8 jalepenos
2. canola oil
3. salt to taste
4. pepper to taste
5. 1 1/4 c packed fresh cilantro leaves
6. 1 garlic clove, chopped
7. 3 T pine nuts or walnuts, toasted
8. 1/2 c extra virgin olive oil, or more if needed
9. 1/4 c freshly grated Parmigiano-Reggiano
10. splash of red wine vinegar

Tortilla

11. 4 (2 to 2 1/2 in) small new potatoes
12. salt to taste
13. pepper to taste
14. 3 T canola oil, divided
15. (8 oz) fresh chorizo, or soy chorizo
16. 12 large eggs
17. 1/4 c heavy cream
18. 10 peppadew peppers, chopped
19. 4 oz Mexican or Monterey Jack cheese, grated (about 1 cup)
20. 1/4 c fresh parsley leaves, chopped

Instructions

Roasted Jalepeno Pesto

1. Preheat oven to 400°F.
2. Toss the jalepenos in a few tablespoons canola oil and season with salt and pepper.
3. Roast in an even layer on a baking sheet until soft and the skin is blistered, about 15 minutes.
4. Remove the jalepenos to a bowl, cover and let sit for 15 minutes.
5. Remove the stems and seeds; do not remove the blistered skin.
6. Combine the jalepenos, cilantro, garlic, and nuts in a food processor and process until coarsely chopped.
7. With the motor running, slowly add the oil through the feed tube and process until smooth.
8. Add the cheese, season with salt and pepper, and pulse.
9. Transfer to a bowl and stir in the vinegar.
10. The pesto will keep, covered in the refrigerator, for up to 24 hours.
11. Serve at room temperature.

Tortilla

1. Preheat the oven to 350°F.
2. Put the potatoes in a small saucepan, add enough water to cover by 1 inch, season with salt, and bring to a boil over medium heat.
3. Cook until the potatoes are tender when pierced with a knife, about 15 minutes.
4. Drain, cool, and then slice 1/4 inch thick.
5. Heat 2 tablespoons of the oil in a large nonstick pan over high heat.
6. Add the chorizo ad cook until golden brown, about 5 minutes.
7. Remove with a slotted spoon to a plate lined with paper towels.
8. Add the remaining 1 tablespoon oil to the pan and heat until it begins to shimmer.
9. Add the potatoes and cook until lightly golden brown, about 5 minutes.
10. Whisk together the eggs and cream in a large bowl until pale and fluffy.
11. Add the peppers, cheese, parsley, and chorizo and season with salt and pepper.
12. Add the egg mixture to the pan with the potatoes, moving it around in the pan to get underneath the pototoes.
13. Cook, stirring occasionally, until the bottom is lightly golden brown and set, 5 minutes.
14. Transfer to the oven and bake until set, about 15 minutes.
15. When the tortilla is firm, remove from the oven. Cut into wedges and serve with the jalapeno pesto.

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