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A Spanish tortilla is an egg pie or omelet, similar to an Italian frittata. Tortillas are found in the food markets in Spain for sale buy the slice. They make a nice snack or light dinner.
The basic tortilla is made with onions and eggs. However, many other ingredients are often added, including vegetables, cheese, and sausage. All of these ingredients can be found right now in our local markets.
Spanish Tortilla with Potatoes, Sausage, and Greens
8-12 snack servings, or 4 dinner servings
2 thick slices (about 2 ounces) bacon, diced
2 cups of coarsely chopped Swiss chard,
or other braising green (turnip, cauliflower, beet, rabe)
½ onion, finely chopped (about ½ cup)
¼ pound cured spicy sausage, diced
or use ¼ pound fresh sausage, cooked and crumbled
¼ cup olive oil
1 medium potato (½ pound or less), boiled in salted water until tender,
then peeled and cut into small cubes
4 eggs
½ teaspoon salt
In a 10 or 12-inch skillet (non-stick is okay) over medium heat, cook the bacon pieces until they render their fat and brown lightly, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate.
In the bacon fat, add the onion and diced sausage. Cook and stir until the onion begins to soften, about 2 minutes. A handful at a time, stir in the chopped greens and wait until each handful has wilted. When all of the greens have been added, continue to stir occasionally until the greens are soft and tender, 8-15 minutes. If a lot of liquid starts to accumulate, turn the heat up to high and boil it off, then return the heat to medium and continue cooking the until the greens are tender. Check for tenderness by tasting the greens. Remove the greens, onions, and sausage to the plate with the bacon. Wipe out the skillet with a paper towel.
While the greens are cooking, beat the eggs with a whisk or fork until slightly foamy. Add the bacon, onions, sausage, greens, and diced potato to the eggs and let stand at least 15 minutes.
Heat 2 tablespoons oil in the clean skillet over medium-high heat until very hot but not smoking. Add the egg mixture to the pan and spread in an even layer. Lower the heat to medium. Shake the pan to prevent sticking and use a spatula as needed to loosen the edges. Cook until the eggs become firm around the edges, about 10 minutes.
Invert the omelet onto a plate. If there is anything stuck to the pan, scrape it out and wipe again with a paper towel. Add the remaining 2 tablespoons oil to the pan and heat over medium-high until very hot but not smoking. Slide the omelet into the pan. Lower the heat to medium and cook until browned on the other side and the egg is completely cooked.
Transfer omelet to a plate. Cut into wedges or squares. May be prepared ahead and served at room temperature as hors d’oeuvres or warm as a dinner entrée with a vegetable or fruit salad, bread, and a glass of wine.
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