Description
My Grandma’s Spanish Tortilla is a wonderful mixture of eggs, potatoes, and sausage. Great for breakfast, lunch, or dinner.
Ingredients
- 10 Eggs
- ½ cups Half-and-half
- 1-½ teaspoon Granulated Garlic
- ¼ teaspoons Onion Powder
- 1-½ teaspoon Salt, Divided
- ½ teaspoons Pepper, Divided
- 1 teaspoon Dried Parsley
- 3 Tablespoons Canola Or Vegetable Oil
- 1 Large Russet Potato, Peeled And Diced
- 8 ounces, weight Hillshire Farms Beef Smoked Sausage, Diced
Preparation
*I suggest having a 10″ Calphalon frittata pan set for this recipe, but if you don’t just use a 10″ skillet and a large plate for flipping.
In a large bowl beat the eggs and half-and-half until completely incorporated. Add the garlic, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper and mix well. Set aside.
Heat oil in a 10″ skillet or a 10″ frittata pan (the deep side) on medium-high.
Peel and halve the potato then slice the potato into 1/8″ slices then halve each piece again. Dice the beef sausage into 1/4″ pieces and place the potatoes and sausage into the skillet and cook for about 10 minutes or until the potatoes are mostly soft and the sausage is starting to brown.
Remove the pan from the stove and pour the potatoes and sausage into the egg mixture then transfer the whole thing right back into the pan. (Don’t ask me why that’s just the way Grandma used to do it and if it ain’t broke don’t go fixin’ it.) Reduce the heat to medium.
Once the “tortilla” is in the pan start going around the sides with a rubber spatula and gently pull the egg mixture away from the sides so more liquid pours under the cooked part. This is so that the egg mixture cooks faster than if you had to wait for it to cook from the outside in. Tilt the pan a little while doing this step.
When the “tortilla” is almost all the way set in the middle and there isn’t too much runny egg on top, about 7- 10 minutes into cooking, heat the top of the frittata pan on medium-high heat (or get a larger than 10″ plate to do the flipping with). When the second pan is hot, about 1 minute, place the second pan on top of the frittata pan and lock it in. If using a plate, place it on top of the pan and get two hot pads for flipping.
Set the frittata pan over the sink and flip the tortilla over into the top part of the pan. If using a plate, do this over the sink and very carefully so that the plate doesn’t slip. With a quick motion, hold the plate on top of the pan tightly with two hot pads, and flip the whole thing over onto the plate. Watch out for where the handle will end up.
If using a plate, slide the tortilla back into the same pan pushing gently with a rubber spatula as you go so all the loose potatoes and sausage end up underneath. Go around the tortilla with the spatula and push the sides in and under so it smooths out the edges.
Cook for another 7 minutes on medium-low. Remove the tortilla to a plate and serve with salsa, sour cream, avocado, etc.
Serve hot, warm or cold. Yummy either way.
Serves 6 – 8
Enjoy!
