Main Dishes

Mr.CBB’s Potato Sausage Spanish Tortilla

Spanish Tortilla Recipe

POTATO SAUSAGE SPANISH TORTILLA IS A TRADITIONAL TORTILLA ESPANOLA DISH OF SPAIN.

Every year close to summer we get this urge to make this Spanish Tortilla, (Spanish Omelette) treat that was taught to us from one of our friends from Spain

She rallied around the food we had in Canada when she was visiting but really missed her Potato Tortilla known as the Tortilla de Patatas in Spain or Tortilla Espanola.

She would not only eat this at home but it is served at local tapas bars, cafe and restaurants as appetizers common in Spain.

The two main ingredients for any Spanish Tortilla are Eggs and Potatoes!

Essentially it’s one large Spanish omelette known as a Tortilla Espanola filled with delicious potatoes, sausage and spices.

We worked together to formulate this traditional Spanish recipe that would be similar to her mothers in Spain as she only watched her make it at home.

SPANISH TORTILLA FOR GATHERINGS

If you love potatoes you will love this Spanish potato dish or as some of my friends call the “Spanish Potato Pie” which works for me.

It was easy for me to compare the tortilla to my Sausage Frittata which is made with pasta and quite delicious.

The best part about both the pasta frittata and the Spanish tortilla is that they are showpieces at any gathering.

You will always have people fascinated by this dish because it’s something we don’t see so often in Canadian cuisine.

Although the prep and process to make this Spanish Potato Sausage Tortilla is time-consuming it is well worth it which you will note when you take your first bite.

We have since modified the Spanish tortilla to test different variations.

Below you will find our latest variation which consists of sausage, onions and green peppers.

We scoured our pantry looking for items we needed using up and the following Mr.CBB’s Spanish Potato Tortilla was born.

Traditional Spanish Tortilla includes potato, onion and garlic but you can customize spices however you’d like.

Obviously, the potatoes are the star of the show so you’ll need them.

Cost To Make A Spanish Tortilla

The cost to go out to a restaurant to eat this compared to making it at home will blow you away.

To make this easy Spanish Potato Sausage Tortilla for 6 will cost you about $10.

Compare that price to ordering a pizza for $30 at your favourite eatery and not one of those fast-food pizza shops.

This is not fast-food it’s quality ingredients used to make good eats.

Prices always depend on where you live as grocery costs differ all over the world but always base your meals around your budget.

Below are each step involved with making the Spanish Potato Sausage Tortilla and at the end a printable recipe.

Spanish Tortilla (Spanish Omelette, Tortilla Espanola, Tortilla De Papas)

  • Prep Time- 30- mins
  • Cook Time– 20 mins
  • Cost– Approximately $10 to make even cheaper if you can find some great grocery deals.
  • Servings-10-12 appetizers  or 6 if you are serving large pieces as a main
  • Suggested with: Mixed Green and Spring Vegetable Tossed Salad with a lemon, olive oil, garlic vinaigrette

Cooking Tools

  • Large deep non-stick frying pan
  • A large non-rimmed plate that fits over the top of the frying pan with extra circumference – We use a large Charger Plate from our Dining room.
  • You can also purchase a 2 piece  Tortilla Frypan here
  • Spatula
  • Knife
  • Tongs- to turn sausages
  • Cutting Board

Spanish Tortilla Spices

  • 3 tablespoon salt
  • 2 teaspoon pepper
  • 1 teaspoon paprika
  • 1/4 cup dry parsley
  • 1 cup fresh fennel ( the green only not the bulb)

Related: The Most Important Spices For Every Pantry

Spanish Tortilla Ingredients

  • 8 large potatoes peeled and cut into 1/4 inch cut (see pic) you don’t want them too thin or they will break when frying
  • 4 cloves of garlic peeled and chopped
  • 2 med onions peeled and chopped
  • 1 green pepper chopped into small pieces
  • 20 mini sizzlers (or whatever sausage you prefer)
  • 1/4 cup Olive Oil
  • 8 large eggs
  • 1/4 cup fresh grated Parmigiano Reggiano
  • sour cream dollop for garnish and chives

How To Make a Spanish Tortilla

 
  • In a smaller frying pan sauté the onions and green peppers with a tablespoon of salt and teaspoon of black pepper for about 5 minutes on med-high temperature. You want the veg to break down so they are not firm but not mushy.
  • When the vegetables are cooked take them off the heat and let them cool
  • In a separate frying pan cook your sausages until done, you really can use any sausages you like. Let cool for 5 minutes then cut into thin slices.
  • In a large deep-frying pan add the olive oil and heat up, add in the chopped garlic and sauté for a minute. Add in the potatoes which you would have cut, cleaned and dried.
  • Fry the potatoes on med heat trying not to turn them until they need to be otherwise you risk breaking them. I tend to turn them every 5 minutes. Cook them for a total of 15 -20 minutes until just lightly browned.
  • Remove the potatoes into a sieve and let them drain and cool for 5 minutes
  • Reserve the olive oil and any garlic bits in the frying pan at least enough to cover the bottom of the entire pan
  • In a large bowl crack 8 large eggs, add in the parsley, fennel, paprika, 1 tablespoon salt, 1 teaspoon of black pepper and mix together
  • Add the cooked potatoes and sausages to the above mixture along with the onions, green peppers, and mix it all gently.
  • Heat the oil in the large frying pan on med heat and pour the mixture into the frying pan.
  • Use a spatula to go around the edges of the pan to push all the potatoes down.
  • Cook this on medium heat for about 15 minutes
  • You can put the spatula on the side of the tortilla to lift a bit to see if it is browned underneath.
  • The key is to cook long and slow as opposed to high heat.
  • You want a golden colour.

How To Flip A Spanish Tortilla

 
 
  • Once you are ready for your first flip, get a large charger plate and a tea towel and put the plate on top of the frying pan and the tea towel on top.
  • Bring the frying pan to the kitchen sink and carefully invert the pan so the tortilla slides onto the plate (be very careful as any hot oil can burn you)
  • Slide the tortilla from the plate back into the frying pan to cook the other side for about 10 minutes on med heat until golden.
  • The last flip is performed like above, always do it over the sink, slide the tortilla onto the plate and it’s done
  • Let the potato Spanish tortilla rest at least 10 minutes before you cut it so it can set
  • Once it has rested you can cut into 6 meal size portions or 10-12 appetizer portions
  • Sprinkle freshly grated Parmigiano Reggiano on top
  • Garnish with sour cream and fresh chives

Printable Spanish Tortilla Recipe Below

Mr.CBB's Spanish Potato Sausage Tortilla
 
Author: 
Recipe type: Spanish
Cuisine: Dinner
The Spanish Potato Tortilla also is known as the Spanish Omelette is a delicious recipe that can be eaten any time of day and is perfect for lunches, parties or outdoor gatherings.
Ingredients
  • 3 tablespoons salt
  • 2 teaspoons pepper
  • 1 teaspoon paprika
  • ¼ cup dry parsley
  • 1 cup fresh fennel ( the green only not the bulb)
  • 8 large potatoes peeled and cut into ¼ inch cut (see pic) you don’t want them too thin or they will break when frying
  • 4 cloves of garlic peeled and chopped
  • 2 med onions peeled and chopped
  • 1 green pepper chopped into small pieces
  • 20 mini sizzlers (or whatever sausage you prefer)
  • ¼ cup Olive Oil
  • 8 large eggs
  • ¼ cup fresh grated Parmigiano Reggiano
  • sour cream dollop for garnish and chives
Instructions
  1. In a smaller frying pan sauté the onions and green peppers with a tablespoon of salt and teaspoon of black pepper for about 5 minutes on med-high temperature. You want the veg to break down so they are not firm but not mushy.
  2. When the vegetables are cooked take them off the heat and let them cool
  3. In a separate frying pan cook your sausages until done, you really can use any sausages you like. Let cool for 5 minutes then cut into thin slices.
  4. In a large deep-frying pan add the olive oil and heat up, add in the chopped garlic and sauté for a minute. Add in the potatoes which you would have cut, cleaned and dried.
  5. Fry the potatoes on med heat trying not to turn them until they need to be otherwise you risk breaking them. I tend to turn them every 5 minutes. Cook them for a total of 15 -20 minutes until just lightly browned.
  6. Remove the potatoes into a sieve and let them drain and cool for 5 minutes
  7. Reserve the olive oil and any garlic bits in the frying pan at least enough to cover the bottom of the entire pan
  8. In a large bowl crack 8 large eggs, add in the parsley, fennel, paprika, 1 tablespoon salt, 1 teaspoon of black pepper and mix together
  9. Add the cooked potatoes and sausages to the above mixture along with the onions, green peppers, and mix it all gently.
  10. Heat the oil in the large frying pan on med heat and pour the mixture into the frying pan.
  11. Use a spatula to go around the edges of the pan to push all the potatoes down.
  12. Cook this on medium heat for about 15 minutes
  13. You can put the spatula on the side of the tortilla to lift a bit to see if it is browned underneath.
  14. The key is to cook long and slow as opposed to high heat. You want a golden colour.
  15. Once you are ready for your first flip, get a large charger plate and a tea towel and put the plate on top of the frying pan and the tea towel on top.
  16. Bring the frying pan to the kitchen sink and carefully invert the pan so the tortilla slides onto the plate ( be very careful as any hot oil can burn you)
  17. Slide the tortilla from the plate back into the frying pan to cook the other side for about 10 minutes on med heat until golden.
  18. The last flip is performed like above, always do it over the sink, slide the tortilla onto the plate and it’s done
  19. Let the potato tortilla rest at least 10 minutes before you cut it so it can set
  20. Once it has rested you can cut into 6 meal size portions or 10-12 appetizer portions
  21. Sprinkle freshly grated Parmigiano Reggiano on top
  22. Garnish with sour cream and fresh chives

In Spain, they serve the Spanish Tortilla (Spanish Omelette) as a tapas or add a slice in between crusty bread or a baguette which they call a bocadillo or a sandwich in Spanish.

You can also serve the tortilla with a tuna pasta salad, cucumber radish salad with fresh mint, tomato chickpea salad or a mixed green and spring vegetable tossed salad with a lemon, olive oil, garlic vinaigrette.

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17 Comments

    1. Hi, It is delicious and yet it is filling but nice served with a side salad and glass of wine. The best part is you can build it like you would a pizza with whatever you want for toppings. Let me know if you make it and how you like it. Cheers Mate. Mr.CBB

        1. Not many people try anise or fennel and its simply chock-full of flavour.. I love grilling it our putting it in the oven… the green I use to flavour all sorts of food,. I waste nothing.. I also use fennel is salads quite often. Cheers Mr.CBb

          1. Mr. CBB – There is nothing I don’t think I won’t try – does that make sense (double negative)??? I try to grow as much as we can even if it is just small amounts so we can try lots of new foods so good for us – I think so many cultures are so much more clever by eating much more macronutrients than we do! I thought maybe chard might be good in this Tortilla too but the first time I try it I will try it just as your recipe states. 🙂

          2. I just posted on me mates blog as he has a swiss chard and beet recipe I want to try. I am actually waiting to put my swiss chard in the ground. If I had a bigger yard I could grow so much. My fatherin law has a huge yard… and i love to visit him!

    1. Ya Shelley you might want to get the MR.. to do the flips for ya.. hahah.. you know that bbq, fire thing hint hint .. cheers mate and thanks for posting! Mr.CBB and as usual I expect a YUMMY report 🙂

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