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.
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Here’s the printable: