Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [10]
2. Add another ¼ cup of the oil to the skillet and heat over medium-high heat. Season with ½ teaspoon of the remaining salt and ¼ teaspoon of the remaining pepper. Add the potatoes to the hot oil and cook, undisturbed, until golden brown, about 8 minutes. Gently turn the potatoes and continue cooking, flipping occasionally, until most of the potatoes are golden brown and tender, 7 to 10 minutes. Transfer the potatoes to a bowl and set aside. Wipe the skillet clean with a paper towel.
3. Return the skillet to medium heat; add the chorizo and cook, breaking it into little pieces, until cooked through, 4 to 5 minutes. Remove the chorizo from the pan and set aside.
4. Add the remaining 1½ tablespoons oil to the skillet and heat over medium heat.
5. Add the remaining ¾ teaspoon salt and ¼ teaspoon pepper to the eggs. Whisk to combine. Fold the onion, potatoes, chorizo, and ham into the eggs. Pour the entire mixture into the hot pan and cook, undisturbed, until the bottom is set and the top is still runny, about 12 minutes. Continue to cook until the bottom is lightly golden, using a rubber spatula to run around the edge of the eggs, lifting slightly to allow the eggs to run to the bottom and cook.
6. When the top of the tortilla begins to set, place a large plate or serving platter on top of the skillet and, working quickly, invert the tortilla onto the plate. Carefully slide the tortilla back into the skillet so that the browned side is now facing up. Cook until the bottom is golden brown, 10 to 12 minutes longer. Remove the tortilla from the skillet and serve hot, warm, or at room temperature. To serve, cut the tortilla into thin wedges and serve with dollops of the alioli. Garnish with fresh chives.
4 to 6 servings
ANCHO-RUBBED FLAP STEAK WITH A WARM CORN AND BLACK BEAN RELISH
Flap steak is an underrated cut of meat. It has been called the butcher’s cut because the butcher would take this less expensive cut for himself. It’s also known as a bavette or the French bistro steak because it’s the most common cut used for steak frites. Flap steak is similar to hanger, skirt, and flank steak and should be marinated before cooking. Be sure to cook it properly to showcase its beefy flavor and melt-in-your-mouth texture.
1 tablespoon ancho chile powder (see Note)
1 tablespoon light brown sugar
1 teaspoon unsweetened cocoa powder
½ teaspoon dried Mexican or regular oregano, crumbled between your fingers
¼ teaspoon ground coriander
1 tablespoon plus ½ teaspoon Mexican chili powder (found in most grocery stores, or use regular chili powder)
¾ teaspoon ground cumin
¼ cup olive oil
1½ pounds flap steak (usually two 12-ounce steaks)
2¼ teaspoons salt
1½ cups small-diced red onion
1 cup small-diced red bell pepper
1 cup small-diced green bell pepper
One 14.5-ounce can black beans, drained and rinsed
2 cups fresh corn kernels, cut from the cob, or frozen corn
1 cup drained canned petite diced tomatoes
¼ cup sliced green onion, both green and white parts
¼ cup freshly squeezed lime juice
1 tablespoon minced jalapeño chile
1 tablespoon minced garlic
Sour cream, for garnish
Avocado slices, for garnish
Chopped fresh cilantro, for garnish
Warmed corn tortillas, for serving
1. In a small bowl, combine the ancho powder, brown sugar, cocoa powder, oregano, coriander, 1 tablespoon of the chili powder, ½ teaspoon of the cumin, and 2 tablespoons of the oil until thoroughly mixed. Rub the paste evenly over both sides of the flap steaks. Cover the meat lightly with aluminum foil or plastic wrap and marinate in the refrigerator for at least 1 hour and up to 4 hours.
2. Remove the steaks from the refrigerator and set aside at room temperature for 20 minutes. Heat