Anna prepares a meal of traditional Spanish Tapas – small portions perfect for sharing with friends.
1 lb(s) fresh Chorizo sausage, out of its casing
⅓ cup extra virgin olive oil
4 Russet potatoes, peeled and cut into thin slices (1/2 cm thick)
1 onion, thinly sliced
4 large eggs
1. Heat an 8-inch (20 cm) pan over medium heat and cook sausage through. Remove from pan and set aside.
2. Return pan to medium heat and add olive oil. Layer potato slices around pan, seasoning lightly with salt and alternating with onions. Cook slowly until potatoes are tender (lift occasionally to prevent browning). They should not stick together. Remove the potatoes from pan, draining oil (except for 2 Tbsp (25 mL).
3. In a bowl whisk eggs together and add potatoes and sausage to coat. Heat the reserved oil in same pan over medium-high heat and add potato mixture to pan, spreading it evenly. Lower heat to medium and when egg begins to brown, remove pan from heat, top with a plate, invert and flip tortilla back into pan with browned side up. Cook for about 10 more minutes, until evenly cooked through.
4. Remove from pan and serve warm or at room temperature (traditionally at room temperature). Slice into wedges to serve.
Recipe Credit: Anna Olson