This recipe is adapted from Chilean Chorizo and Herb Tortilla, Food & Wine, October 2001
2 TBS olive oil
6 oz. soyrizo
½ cup chopped sweet onion
8 eggs, or equal egg substitute
2 TBS flour
1/3 cup chopped cilantro
1 scallion, finely chopped
½ tsp salt, more to taste
In a large saute pan, heat 1 Tbs oil. Saute the onions until almost brown. Add the soyrizo, breaking up with your hands or a wooden spoon. Continue to saute until the onions are browned, about 2 more mintues. *Soy chorizo is already cooked, so you just need to heat it for a couple of minutes.
Meanwhile, beat the eggs in a bowl. Add the flour, cilantro, scallion and salt. Gently add the soyrizo and onion mixture.
In the same saute pan, heat the other Tbs of oil. Add the egg mixture, making sure the chorizo/onion is spread out evenly. Cook about 2 minutes, until the edge is just set. Using a spatula, lift the edge of the frittata to allow the uncooked egg mixture to seep underneath. Continue to cook until the bottom of the tortilla is lightly brown and the top is slightly runny.
Remove the pan from the heat. Set a plate over the pan, and invert the frittata onto the plate. Return the tortilla to the pan, heat again for about 2 more minutes. Slide the frittata onto the plate. Cut into wedges and serve warm.