Wednesday, November 18, 2015

Chorizo Tortilla With Arugula Salad

Mexican food is one of my favorite things.  I love the complex flavors, the spice, the heat.  About a year ago I decided to go Paleo and thought I would have to say goodbye to my favorite food.  But, whit a little imagination and actually letting go of my "Mexican" food rules, I was able to bring those flavors to my table.

Here is what is going on tonight's plate.

Chorizo Fritata

7 oz chorizo
1 Leek
1 large jalepeno pepper
1 dozen eggs
1/2 cup full fat coconut milk
salt and pepper to taste

Prep:  Thinly slice leek, including as much green as you can.  Half and deseed jalepeno pepper and thinly slice.
Combine eggs with coconut milk, salt and pepper.

Cook: 
Pre Heat oven to 350 degrees.
Place first three ingredients in a large cast iron skillet and saute over medium heat until chorizo is cooked through and vegetables are tender.
Turn off heat and pour eggs evenly over mixture in skillet.
Place in oven and bake for 25 - 30 minutes, or until eggs are set.

Meanwhile, prepare salad.

Arugula Salad with Guacamole Dressing

1 Ripe Avocado
6 Cherry Tomatoes
1 tbs Extra Virgin Olive Oil
1 tbs White Balsamic 
1 tbs Coconut Water
1/2 Lemon (for zest and juice)
1/8 tsp Cumin
1/8 tsp Black Pepper
pinch Salt
4 cps Arugula

Wash and spin Arugula.
In large bowl, mash avocado.  Large dice tomatoes. Using zester or vegetable peeler, remove peel from the lemon, avoiding white pith; mince finely.  Remove seeds from lemon and squeeze juice over avocado.  Mix everything except arugula together.

When Tortilla is done, plate your dish and enjoy!



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