Mr.CBB's Spanish Potato Sausage Tortilla
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.
Recipe type: Spanish
Cuisine: Dinner
Serves: 12
  • 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
  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
Recipe by Canadian Budget Binder at