When I first read about the concept of the Spanish tortilla, I thought it was absolute genius. Fried potatos! Eggs! Crispy-salty-runny-rich! So I made them often, and I began adding stuff here and there, until they got to be quite elaborate undertakings. I've scaled back, having reached the conclusion that all you really need for an astounding tortilla is potatos, onions, eggs and sausage. I've used chorizo and I've used Andouille, but any good smoked sausage that you like will do just fine. When I really feel decadent, I make up some chipotle aioli to go with it, and open a good Tempranillo and slice up some Manchego and spoon a bit of honey here and there. —Kayb
medium potatos, peeled and sliced
large yellow onion, sliced
Andouille, chorizo or other smoked sausage, diced
Heat about 3 tbsp oil over medium high heat in a 12-inch omelet pan. Cut onion in half from root to stem, peel, and slice halves into thin crescents and toss into pan, stirring occasionally, until they soften.
Add sliced potatos and diced sausage. Sprinkle potatos with paprika, salt and pepper. Fry for about 5-6 minutes and turn potatos gently with a spatula, trying to break as few slices as possible. Sprinkle again with paprika, salt and pepper.
Cook until potatos are getting tender and as many slices as possible have browned portions. Taste a potato and add more seasoning, if needed.
Lower heat to medium. Beat eggs and pour over potatos, nudging with spatula to get the eggs up in and amongst all the cracks and crevices of the potatos. Cook for about 5-7 minutes, until brown on bottom.
Place a large platter over the pan; with one had on the bottom of the platter, flip the pan so the tortilla comes out (hopefully) in one piece.
Add a little more oil to pan, if needed. Gently slide tortilla back into pan on uncooked side, and cook another 5-7 minutes, until that side is browned.
Slide out onto platter and let rest for 10 minutes or so. Slice in wedges and serve with honey and cheese and a green or fruit salad.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!