Spicy Sausage and Cheese Tortilla
In Spanish cooking, a tortilla is a flat omelet cut into wedges and served for lunch or dinner, often with a fresh tomato and basil salad. The addition of chorizo and cheese lend it a savory, rich flavor.
5 tbsp olive oil
6 oz chorizo or salsichon (Spanish spicy sausage), thinly sliced
1-½ lb waxy potatoes, thinly sliced
2 Spanish onions, halved and thinly sliced
4 large eggs
2 tbsp chopped fresh parsley, plus extra to garnish
4 oz to 1 cup grated Manchego cheese or other hard cheese
Salt and ground black pepper
Heat 1 tbsp of oil in an 8-inch nonstick pan and fry the sausage until golden brown. Lift out with a slotted spoon and drain on paper towels.
Add 2 tbsp of oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently. Cover tightly and cook over a gentle heat for about 30 minutes, turning occasionally until slightly golden.
In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and seasoning. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much. Wipe out the pan with a paper towel and heat the remaining 2 tbsp of oil. Add the potato mixture and cook over very low heat until the egg begins to set. Use a spatula to prevent the tortilla from sticking.
Preheat the oven to broil. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with foil and place the tortilla under the broiler until it is set and golden. Cut into wedges and serve garnished with parsley.
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