Last updated on April 17th, 2018
I auditioned this Sausage Tortilla the other night, and it was so dang delicious that I ate three servings all by my lonesome. Can you blame me for wanting to share the recipe with you?
The recipe is adapted from David Leite’s award-winning cookbook The New Portuguese Table. Here’s the how-to in three formats: video, pictorial, and printable!
I had no intention of making a photographic step-by-step of this recipe. Then I realized my video kinda sucks. Also, I wanted you to see how the tortilla can be made in an oven-proof non-stick skillet (as recommended by David), and then unmolded onto a platter for elegant serving. So here goes:
Take 2 or 3 chorizo sausages (1/2 pound total)…
And cut them into 1/4-inch coins.
Then slice a medium-size Yukon Gold potato into 1/8-inch rounds (see video above for my nifty potato-slicing method).
Then chop up a medium onion…
And dice up 2 or 3 cloves of garlic.
Also dice up a roasted red pepper. My pepper came from a 7.5 ounce jar.
Then grab some flat-leaved parsley…
And mince it.
Are you still with me here? I only ask because you’ve been awfully quiet during the photographing of this recipe.
To finish the prep-work, break 7 large eggs into a medium bowl…
Add a sprinkling of salt and pepper, and then beat the works with a wire whisk.
Let’s cook this tortilla!
Heat 2 tablespoons of olive oil in 10-inch skillet (I’m using my non-stick number here), add the chorizo pieces, and let them cook until lightly browned — about 2 1/2 minutes on each side.
Using a slotted spoon, transfer the chorizo to a large bowl.
Put the potatoes and onions in the same skillet, and give them a sprinkling of salt and pepper.
Reduce the heat, cover the skillet, and let the veggies sweat until the potatoes are fork tender — about 12-15 minutes.
Add the garlic to the potato mixture, and saute for just a minute. Don’t let the garlic burn!
Transfer the potato mixture to the large bowl, along with the roasted red pepper.
Then add the beaten eggs to the bowl, and stir gently to combine.
No picture of these next 2 steps: Wipe out the skillet. Then adjust the oven rack to the uppermost position, and turn on the broiling element.
Add 1 tablespoon of olive oil to the skillet, and set the skillet over medium-high heat.
And pour on the egg mixture! Stir once with a spatula just to encourage the eggs to coagulate.
After 5 minutes, or when the eggs look cooked at the edge of the skillet, pop the skillet under the broiler.
No picture of this next step, but you can see it in the video above: Broil until no pools of egg remain on the surface of the tortilla — 2 to 3 minutes.
Slide the tortilla onto a platter and garnish it with the minced parsley.
Then cut the disk into 4 quarters (a pizza cutter is handy here)…
And dive into this exquisite meal or midnight snack!
So who’s gonna try this Portuguese Sausage Tortilla? Talk to me in the comments field below.
xKevin
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Here’s the printable:
I adapted this recipe from David Leite's "The New Portuguese Table" (2009; Clarkson-Potter.) The "tortilla" is rich, comforting, and so delicious you will faint. Serve hot or warm, and with such accompaniments as steamed broccoli and/or dressed lettuce greens. Wine pairing: chilled Pinot Grigio
Ingredients
- 3 tablespoons olive oil, divided
- 1/2 pound Chorizo sausage, cut into 1/4-inch rounds
- 1 medium Yukon Gold potato (1/2 pound) sliced 1/8-inch thick
- 1 medium yellow onion, chopped
- Salt and freshly-ground black pepper
- 2 cloves of garlic, minced
- 1 roasted red pepper (from a 7.5 oz jar), drained and diced
- 7 large eggs, beaten
- Garnish: fresh flat-leaved parsley, minced
Instructions
- Tip 2 tablespoons of the oil into a 10-inch oven proof skillet, and heat the skillet over medium-high heat. When the oil is hot, add the sausage in a single layer, and cook until lightly browned – about 2 1/2 minutes. Then flip the sausage to brown the other side – about 2 1/2 minutes. Use a slotted spoon to transfer the sausage to a large bowl.
- Put the potato slices and onion in the skillet, add a sprinkling of salt and pepper, and toss to coat. Then cover the skillet, reduce the heat to medium-low, and let the veggies sweat until they soften (the potatoes should be fork-tender) – 12-15 minutes. Then add the garlic, and sauté for 1 minute. Transfer the potato mixture to the large bowl, along with the roasted red pepper.
- Meanwhile, wipe out the skillet. Also, adjust the oven rack to the uppermost position, and turn on the broiler.
- Tip the beaten eggs into the large bowl, and gently stir to combine the ingredients. Then add the remaining tablespoon of oil to the skillet, and set the skillet over medium-high heat. Pour the egg mixture into the skillet, and stir it briefly with a spatula to encourage the eggs to coagulate. Cook until the eggs at the edge of the skillet are set – about 5 minutes. Then put the skillet under the broiler, and broil until the top of the tortilla is set – about 2 minutes (watch carefully to avoid burning).
Cher says
So there is not actually a tortilla under the egg mixture, you just call it a tortilla?
It sounds good but I’m a little confused about this part.
Cher says
So there is not actually a tortilla under the egg mixture, you just call it a tortilla?
It sounds good but I’m a little confused about this part.
Karen Chickering says
wellll, since I have a vegetarian version of chorizo in my freezer, I shall try this in the next few days! looks awesome, Kevin!
Kevin Lee Jacobs says
Hi Cher – Spanish omelettes are known as “tortillas.” More details here.
Hi Karen – Let me know how this dish turns out with the vegetarian version of chorizo!
Kate says
well, I’m getting awfully tired of the Christmas morning casseroles my family has been using – this will definitely be on the menu next December ( and I’m trying it this coming week!).
Alli Farkas says
I’ve made scads of tortillas in my lifetime, using the old fashioned method of flipping the half-done thing onto a plate and sliding it back into the pan to cook the other side. The broiler method sounds infinitely easier! If I were to do this recipe, I would make sure I had Spanish chorizo or Portuguese chourico, not Mexican, as there is a distinct difference in the flavoring. Unfortunately (or not, if you prefer the Mexican version) in most of the USA only the Mexican style is readily available. You can order the real deal Spanish stuff here: https://www.tienda.com/chorizo/index.html
For the curious, Spanish “tortilla” is an omelet mix of eggs and whatever is on hand–potatoes, onion, peppers, sausage, herbs, veggies, etc. The only one I know of with a particular name–“tortilla española”–is a mix of eggs, potato, and onion. This is a popular appetizer or picnic food, since most people make it really thick, and it can be sliced up into manageable sections and eaten warm or cold.
gloria says
I have to have breakfast before I open your blog-Reading the recipes makes me soooo! hungry.
I think this would be a perfect appetizer the next time I entertain!
Linda says
I am a beginner cook, but looking forward to making this. Looks delicious.
Angie Scharnhorst says
Sounds marvelous! Thanks so much!
Maraya says
Oh, yum!
You say tortilla and I say frittata
You say bolillo and I say ciabatta
Tortilla, bolillo, frittata, ciabatta,
Let’s call the whole thing off – No, let’s not!
Kevin Lee Jacobs says
Hi Kate – If you make this tortilla, let me know how the recipe works out for you.
Hi Alli – In his cookbook, David Leite recommends both of the sausages you mentioned. My local market carries only Mexican chorizo, so I appreciate the link to buy the Spanish version!
Hi Gloria – Yes, a great appetizer as well as a main course.
Hi Linda – I hope the video was helpful to you!
Maraya — You did Ira Gershwin proud!
Kathy Sandel says
Kevin, I am sidelined by your pronunciation of chorizo . I don’t know any Portuguese or any Spaniards. But I know a lot of Mexicans and I have never heard chorizo pronounced with a “K” sound. Always with a “ch” as in child.
One of us must be wrong. And you know what they say, “you can’t make it until you can pronounce it.” The recipe looks good tho. I might even add some chopped up strips of fried corn tortillas to that mix for texture and that wonderful roasted corn taste.
Sunni says
Looks delicious and when a recipe is sooo good restraint is “gone with the wind”. I will try this dish. Thanks! I also enjoyed looking back on the wallpapering of your entry. Article of Charleston made me want more.
Sharon Gilnack says
This sounds delicious! I will be trying it shortly but may substitute a different sausage.
Joan L. says
Love the new wallpaper and paint! What a beautiful entry. The frittata looks yummy–will also make one here. Thanks for all the pictures and recipes–so much joy.
Karen Chickering says
okay, maybe I’ll try it tonight with my vegetarian chorizo! and yes, Kevin, it’s awesome! the chorizo is crumbly, not sliceable, but that means its flavor is very well distributed throughout the dish. thank you for another winner recipe.
Margaret says
Wow! Sounds wonderful Kevin! As my mother in law was from Colombia, I have made her version of an egg tortilla and also her paella which has lots or chorizo. Your recipe seems to combine my favorite elements of both, can’t wait to try it soon!
Betsy Williams says
Thank you, Kevin, for reminding me of Spanish tortillas! Mine has always been the Tortilla Espanol, I love this enriched version and so will my husband. Dinner in a wedge of tortilla, perfect for tomorrow’s busy, home-late day. Many thanks!
Dianne says
Kevin, thanks for another great recipe! I will be trying it soon. Also, thanks for the link you suggested to Cher about the English, Spanish, and Portuguese names for what we call omelets. I was going to ask if you would endorse substituting another kind of sausage, because I don’t really care for the chorizo that I have tasted, but then I saw the comment from Alli, (thanks!) explaining the different kinds (origins) of chorizo and where to purchase them. One question to you: It wouldn’t be the traditional way, but what do you think about cooking this in well-oiled muffin tins, or ramekins, to make single servings?
Deborah says
Yes! A yummy recipe to help use up some of the extra eggs in the fridge. I can’t find Chirizo sausage in my small town grocery. Do you think maybe Italian sausage would work? I think it might. I’ll give it a whirl and see. Can you please do a video of your chocolate pavlova with raspberries? Pretty Please!
Pat J. says
Well done, Kevin. This was a hit for dinner this evening with sautéed kale fresh from the garden.
I used spicey Italian sausage and a tad more potato, but it was all very tasty.
Thank you!
SueSchneid22 says
Hi Kevin- Thanks for the multi media choices! One question- after you’ve wiped out the pan and added all the ingredients, do you cook on the range top for a bit to get the bottom somewhat solidified and then move it to the broiler? I read it three times, so I tried not to miss anything. Thank you! Looks delicious! I hope to try it soon!!
Kevin Lee Jacobs says
Hi Diane – I’ve never tried making this recipe in individual servings but the idea intrigues me. If you try the method, let us know how it works out for you!
Deborah – You’ve made me drool. I’d love to make a video of Chocolate Pavlova.
Hi Pat J. – I’m so glad this recipe was a success for you!
Hi Sue Scheid22 – You are right. Put the skillet over medium-high heat (on range) until sides of eggs are set. Then pop the works under the broiler to finish.
Mary Beth says
Hi Kevin, this recipe looks soooo yummy. Can’t wait to try it. My question to you is…. what brand is your not stick skillet? It looks well used but is still in great shape. I have been looking for a non stick skillet I can put in the oven. I had to give all of my cast iron skillets away because they were too heavy for me to lift anymore. Thank you in advance for your help. You are always so helpful to questions. I really appreciate you.
Kevin Lee Jacobs says
Hi Mary Beth – My non-stick skillet is made by All-Clad.