Spanish Tortilla with Sausage

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My cupboards are bare. "Why?" you ask, are my cupboards bare? Have you ever tried to do your grocery shopping with two very active little boys? If not, or if it's been awhile, here's what I want you to do: Kidnap Borrow two baby goats from your local petting zoo. Head on over to the grocery store and buckle the littlest baby goat into the front of the shopping cart--this will keep him safe and secure for approximately 43 seconds. Then, proceed down the aisles, while pulling the other baby goat alongside you. Make sure you get everything on your list (oh, wait, the littlest baby goat ATE your list)... ok, so you'll have to rely on your memory. No prob, right? You get the gist...sometimes my cupboards are bare and/or I don't really feel like whipping up a gourmet meal. It happens...and this is what you can make when it happens to you.

I learned how to make a basic Spanish Tortilla from my flatmate when I was living in London for grad school.  Up until that point, I, being a California girl and growing up on Mexican food, thought she was going to mix some flour and water together, pat-a-pat-pat it between her hands and fry it up in a skillet. So, I was surprised when she pulled out the eggs and potatoes (two of the very few ingredients in this dish). In it's traditional, basic form, it's like a fritatta with thinly sliced potatoes and eggs, but to jazz it up a bit (I like to jazz things up) I've added some herbs and sausage.  The Spanish would make this for lunch or dinner, but it makes a good weekend breakfast too.

*P.S. I adore my kids, despite their occasional display of baby goat-like characteristics.
*P.P.S. No baby goats were harmed during the writing of this post.





Slice up your potatoes (I don't even bother to peel them...more fiber that way and tasty too). A mandoline is great for this if you have one. If not slice them thinly.

Slice the sausage roughly the same thickness as the potatoes, like this:

Heat some olive oil in an ovenproof skillet and cook the sausage and onion over med/hi heat until browned

Add the potatoes in a single layer, add a little water, reduce the heat to low and cover. This allows the potatoes to cook through and takes about 5 minutes. Then, take the cover off, toss in your garlic, rosemary, salt & pepper, increase the heat and cook just until the potatoes start to turn golden, about 2 minutes

Add the eggs and give it a little shimmy-shake. Put it in the oven for 10-12 minutes, or until the eggs are set and just start to puff up a bit. The edges will barely be browned.

Remove from the oven and run a knife around the edges to loosen. Place a cutting board or platter over the top of the pan, say a little prayer, and invert it onto the board.

Slice it up and serve with a tossed green salad.

Spanish Chorizo with Sausage

serves 4-6

• 2 Tbs olive oil
• 3 links of fully cooked sausage (I used a chicken sausage to keep it lighter, but Spanish chorizo would be great)
• 3 med. potatoes, thinly sliced
• 1/2 cup chopped onion
• 1 tsp. chopped garlic
• 1/2 tsp. chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 7 large eggs
• 1/2 cup milk

1. Heat oven to 375 degrees
2. In a non-stick ovenproof skillet, heat oil over med/hi heat. Add sausage and onion and cook until sausage is browned and onion is translucent.
3. Add potatoes in a single layer. Toss in 1/4 cup water. Reduce heat, cover and cook 5 minutes or until potatoes are just tender.
4. Meanwhile, crack eggs into a medium bowl, add milk and whisk until well combined.
5. Add garlic, rosemary, salt and pepper, stirring occasionally to let the potatoes brown up a bit, about 2 minutes.
6. Add eggs, shaking the pan gently to evenly distribute the eggs mixture. Place in the oven for approx 10-12 minutes or until the eggs are firm and the edges are just beginning to brown.
7. Remove from oven, invert onto a platter and slice.

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