Spanish potato tortilla

Name: Spanish potato tortilla
Ingredients: 100 ml oil; 3 medium potatoes; 1 medium onion; 3 spicy sausages; 5 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper

Appetizers - Spanish potato tortilla by Janeta K. - Recipia

The Spanish potato tortilla sets around finely diced potatoes and browns on both sides. With onion and spicy sausages, the potato omelet holds together, with set eggs and soft pieces of potato; you can cut a slice without it falling apart. I use sausages that are still soft, not dried out, and slice them neither too thin nor too thick. Preparation: 15 minutes. Cooking: 18 minutes. Total time: 33 minutes. Serves: 3. About 650 kcal and 28 g protein per serving.

Ingredients

100 ml oil
3 medium potatoes
1 medium onion
3 spicy sausages
5 eggs
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Peel and wash the potatoes and onion. Finely chop the onion, cut the potatoes into very small cubes, and slice the sausages not too thinly. 2. Heat the oil in a frying pan and add the potatoes, onion and sausages. Cook over low heat, covered, for 5 minutes, until the potatoes soften without falling apart. 3. Drain off every last drop of oil, then put the potatoes, onion and sausages back in the same pan. 4. Beat the eggs well with the salt and pepper and pour them over the rest. Cover the pan and cook over very low heat for 10 minutes, until the eggs are set, including on top. 5. Turn the omelet over using the lid and brown the other side for 3 minutes.

Notes

Keeps covered in the fridge for up to 3 days; put the pan on the heat close to mealtime, since it’s better warm. For a meat-free version, you can leave out the sausages; eggs are the main allergen. We served it with a raw vegetable salad. If you cut the potatoes larger than very small cubes, leave them covered until they soften, since 5 minutes may not be enough. A 24 cm pan makes the omelet thick enough to turn with the lid.