Tortilla Espanola
Makes 6 Servings
- INGREDIENTS
- 1/2 lb El Cerdito Salchichon Negro Sausage®
- 2 tbsp Olive Oil
- 4 Potatoes, pealed and cut into ½ inch cubes
- 1 White Onion, chopped
- 5 Eggs, beaten in large bowl
- DIRECTIONS
- 1. Heat oil in a large skillet over medium heat
- 2. Fry cut potatoes and onion in oil for about 15 minutes or until potatoes soften and onions become translucent
- 3. Prepare sausage by cutting into small cubes or removing the casing and crumbling
- 4. Stir sausage into skillet, cooking for 5 minutes or until potatoes are lightly browned and meat is cooked through
- 5. Pour beaten eggs into the skillet, mixing well with other ingredients
- 6. Cook over medium-low heat without stirring for about 10 minutes or until eggs are solid and golden-brown
- 7. Flip tortilla in the pan with a spatula or by sliding on a plate and flipping back into the pan, then cook for another 5 minutes, until eggs are cooked through
- 8. Serve in pie-shaped slices