Spanish tortilla with spicy sausage

Name: Spanish tortilla with spicy sausage
Ingredients: 750 g medium potatoes; 15 ml olive oil; 1 medium onion (150 g); 1/4 red bell pepper (40 g); 1 garlic clove; 150 g spicy sausage; 5 eggs; 1 tsp salt; 1/2 tsp ground pepper

Appetizers - Spanish tortilla with spicy sausage by Janina A. - Recipia

Spanish tortilla with spicy sausage brings boiled potatoes together with eggs and sausage in a pan-browned omelet. The onion and red bell pepper stay in the mixture, and the slice comes out thick and is served with salad. I cut the potato slices about as thin as a thin coin, so they stand out among the eggs. Prep: 20 minutes. Cook: 46 minutes. Rest: 12 minutes. Total time: 78 minutes. Serves: 4. About 410 kcal and 19 g of protein per serving.

Ingredients

750 g medium potatoes
15 ml olive oil
1 medium onion (150 g)
1/4 red bell pepper (40 g)
1 garlic clove
150 g spicy sausage
5 eggs
1 tsp salt
1/2 tsp ground pepper

Preparation

1. Boil the potatoes in their skins for 25 minutes, until a fork slides in easily. Peel them and cut into very thin slices. 2. Heat 10 ml of olive oil in a pan. Finely chop the onion and red bell pepper, crush the garlic and sauté them for 7 minutes, until softened and lightly browned. 3. Cut the sausage into small cubes or slices and add it to the pan. Sauté for another 4 minutes, until the pieces are lightly browned, then take the pan off the heat. 4. Beat the eggs with the salt and pepper. Add the potatoes and leave the mixture to stand for 12 minutes, then fold in the onion, red bell pepper and sausage. 5. Heat 5 ml of olive oil in a deep-sided nonstick pan. Pour in the mixture, stir it gently in the pan and cook over medium heat, covered, for 5 minutes. Shake the pan now and then to loosen the edges. 6. When the base is browned and the mixture has set, carefully turn the tortilla into a second pan of the same size. Cook for another 5 minutes, until browned on the other side too, then turn it out onto a platter and serve with salad.

Notes

Small potatoes soften faster than large ones; with large potatoes, boil them longer, until a fork goes in without effort. A very fatty sausage leaves more fat in the pan, while a dry, hard one stands out more in the slices; choose one that cuts cleanly. The texture falls somewhere between a thick omelet and potatoes bound together in a tortilla; when I’m cooking for more people, I double the amount only if I have a roomy pan, since the thicker layer cooks more slowly. The red bell pepper can be replaced with the same amount of green bell pepper; eggs are the obvious allergen. A simple salad is enough alongside it. Leftover slices keep in the fridge for up to 3 days and can be served cold.