Hola! Long time no recipes, eh? I am back from my trip and still dreaming about some fabulous tapas in Spain. The pork dishes and Iberian ham there are simply fabulous. And the paella? Dee-lish (and with no peas!) I also enjoyed Spanish tortillas at several restaurants. They are similar to frittatas.
This recipe for Spicy Sausage and Manchego Tortilla is a fine Monday night dinner paired with a green salad and an ice-cold class of Spanish albarino wine.
Glad to be back with you!
Spicy Sausage and Manchego Tortilla
5 tablespoons olive oil
6 ounces cured chorizo, thinly sliced
1 1/2 pounds waxy potatoes, thinly sliced
2 Spanish onions, halved and thinly sliced
4 extra large eggs
2 tablespoons hopped fresh parsley, plus extra to garnish
1 cup grated Manchego cheese or other hard cheese
Salt and ground black pepper
Heat 1 tablespoon oil in a 8-inch non-stick frying pan and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper.
Add a further 2 tablespoon oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently (the pan will be very full).
Cover tightly and cook over a gentle heat for about 30 minutes turning occasionally, until softened and slightly golden.
In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty 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 kitchen paper and heat the remaining 2 tbsp oil.
Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.
Preheat the grill (broiler) to high. 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 grill until it is set and golden.
Cut into wedges and serve garnished with parsley.
Serves 6.
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