Spicy Sausage & Cheese Tortilla

Origin: Basque Country

This Spicy Sausage and Cheese Tortilla is a tasty variation on the original, classic Spanish tortilla. The recipe is therefore very similar to the one used for making a Spanish tortilla but with a few more ingredients and a few more steps in the preparation.

The classic Spanish tortilla is one of the symbols of Spanish cuisine and it is eaten almost as much in Spain as it is abroad. It is a favourite for travellers who want to try some Spanish food when they visit Spain. The simple recipe and basic ingredients means that it is a great dish to make, no matter where you are.

The best thing about Spanish tortilla is the fact that it can be used in so many ways, including as a tapa or the larger ración, in a sandwich or in a salad. It is also very versatile in the fact that the recipe is adaptable to the use of other ingredients such as this one, which includes Spanish chorizo sausage and Manchego cheese.

Spanish chorizo is yet another typical Spanish product which is used in a number of recipes and can often be found in Spanish bars and restaurants in tapas dishes and sandwiches. Chorizo is a cured sausage that is made of pork which is marinated in spices and garlic, and in particular paprika, which gives the sausage its famous red hue. The skin of the sausage is made of small intestine. This sausage is popular among Spanish and foreigners and it is particularly tasty when it has been fried, such as in this Spanish recipe.

Manchego cheese is made using pasteurized sheep's milk which gives it the strong, tangy favour which has made it so popular today. Combined with its long history, dating back to Roman times, this cheese is one of the many favourites in Spain.

Fortunately, due to the popularity of both Spanish chorizo and Manchego cheese, both of these products can generally be found at your local supermarket or delicatessen, which means that you don't have to live, work, or study Spanish in Spain in order to be able to make this dish. That said, the best and most authentic Spanish ingredients can be found there.

The addition of chorizo and cheese in the tortilla makes this dish much more substantial and can be served as either a tapas dish or can even make a great lunch or supper, especially when served with a fresh tomato and basil salad. Furthermore, this tortilla, like the original Spanish omelette can be served hot or cold. Both the spiciness of the chorizo and the tanginess of the manchego cheese give the tortilla and excellently rich flavour.

Spicy Sausage and Cheese Tortilla

Ingredients:

• 5 tbsp Olive oil
• 6 oz. Chorizo or other spicy Spanish sausage, sliced thinly
• 1½ lbs waxy potatoes, sliced thinly
• 2 large Spanish onions, halved and then sliced thinly
• 4 large eggs
• 2 tbsps fresh parsley, chopped (plus extra to garnish)
• 4 oz. (1 cup) grated Manchego cheese or other hard, strong cheese
• Salt and black pepper to season
• Serves 6

Preparation:

• Heat 1 tablespoon of the olive oil in a non-stick frying pan, measuring around 8 inches or 20 cm, and fry the slices of chorizo until golden brown and cooked through. Once cooked, remove from the pan using a slotted spoon and drain excess oil with kitchen towel.
• Add another 2 tablespoons of olive oil to the pan and then fry the slices of potato and onion for 2-3 minutes, turning them over frequently.
• Cover the pan and cook the potatoes and onions over a gentle heat for around 30 minutes until they are soft and slightly golden.
• In a large mixing bowl, mix together the eggs (beat them before hand), parsley, cheese, chorizo and salt and pepper.
• Add the potato and onion mixture to the bowl and stir in gently so as not to break up the potatoes.
• Wipe out the pan with some kitchen towel and then heat the last 2 tablespoons of oil.
• Add the mixture to the pan and cook over a very low flame until the eggs begin to set. Use a metal spatula to stop the tortilla from sticking to the pan and let the uncooked liquid egg mixture to run underneath so that it cooks.
• Preheat the grill to a high temperature and transfer the tortilla to the grill once the base has set, which takes around 5 minutes. Protect the handle of the frying pan with foil. Leave the tortilla under the grill until it is completely set and golden in colour.
• Cut into wedges and serve with a garnish of parsley, or save for another meal.