Craving something delicious, flavorful, and just a tad out of the ordinary? Look no further than Lehr's Spanish Tortilla recipe!
Sylvia, my brothers girlfriend migrated to the United States from Spain some years ago. Over Christmas, she taught us how to make a traditional Spanish Tortilla.
All in all, it was a beautiful experience getting to learn about another culture and get closer to Sylvia. We spent hours laughing about their recent trip back to Spain and admiring pictures of various places they visited. She taught us Tortilla's and I taught her how to make traditional Poviticas. Maybe next time she is in town, Sylvia will teach us how to make paella! I hear it's spectacular.
We modified this classic Spanish dish utilizing some of our favorite handcrafted sausage to transform a traditional Spanish tortilla into an unforgettable meal. Plus, it's super easy to make—you don't need to be an experienced home cook to pull off this tantalizing dish.
From our Old World Original Summer Sausage to our Jalapeno Pepper Jack Cheese Summer Sausage, adding your favorite flavor of Summer Sausage or other vege delight to these tortillas are sure to add variety and excitement your weekly meals!
INGREDIENTS
- 1 to 2 pounds Yukon gold potatoes, 4 medium (a few more if your pan will support it. The finished tortilla should be 1 to 2 inches thick) thinly sliced. Sylvia simply used a knife and sliced them into a deep bowl.
- 1 onion cut into thin strips
- 2 cloves garlic - finely chopped
- 1 to 1 1/2 cups olive oil (Sylvia prefers a strong flavored olive oil)
- Salt and freshly ground black pepper
- 1/4 to 1/2 a cup of your favorite summer sausage diced into 1/4 inch pieces
- 4-6 eggs - mixed well
- You will need one non stick skillet 10" or smaller in size. Your non stick skillet should be of a good quality so the potatoes don't stick. I'd really recommend using an 8" skillet if you have one.
- Two flat plates 10" or larger in size
DIRECTIONS
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Peel and prepare potatoes, onions and garlic. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, test the heat of your oil by adding either a potato slice or onion slice. If the items starts to sizzle, add potatoes, onions, garlic, and a little salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon or non stick skillet safe utensil. Adjust heat to assure that the mixture poaches using a low to medium heat, according to Sylvia, you don't want them to brown.
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Cook, turning potatoes gently every few minutes, until they are tender. Do not cook them past the soft stage as they will begin to get mushy. As potatoes cook, beat eggs with some salt and pepper in a large bowl and add diced Summer Sausage.
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Drain potatoes, reserving oil for a future use. Gently stir warm potato mixture with eggs in large bowl, season with salt and pepper, then add to skillet. As soon as edges appear firm, reduce heat to low heat and continue to cook 5-6 minutes.
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Loosen sides of the tortilla from the pan. Carefully slide tortilla onto a plate. Cover with another plate, and holding plates tightly together, quickly flip them over. Use your utensil to slide the tortilla back in the skillet. Cook 5 or 6 more minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Sylvia mentioned that in her family, the tortillas are typically eaten at room temperature, not warm.
So there you have it, friends. The next time you're thinking about visiting Spain, dreaming about traveling the world (or feeling particularly adventurous), try making a Spanish tortilla And if you're feeling extra ambitious, serve it the way they do in Spain with diced tomatoes on the side that have been drizzled with a balsamic glaze. We promise, it's worth the effort. I've made one every day since Christmas :) Buen provecho!
We took a look at other variations of a Spanish Tortilla we thought you might enjoy...
Williams Sonoma with Chorizo
Eat Smarter with Mushrooms
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