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Tortilla Española (Spanish Egg and Potato Omelette) with Spicy Pork Sausage

Tortilla Española (Spanish Egg and Potato Omelette) with Spicy Pork Sausage

Course Main Course
Cuisine Mexican
Servings 6


  • ½ pound local ground pork from Behnke’s Grass Fed Beef & Pasture Pork LLC http://behnkefarms.weebly.com/
  • 2 tablespoons local Macha Chili Oil from uBu Foods, https://ubufoods.com/
  • ½ teaspoon local Onion & Garlic Salt from Pink Fusion Spices, https://pinkfusionspices.com/
  • 2 tablespoons local European Style 82% Butterfat Unsalted Butter from Pine River Dairy, https://pineriverdairy.com/
  • 2 tablespoons local Sunflower Oil from Century Sun Oil, https://www.centurysunoil.com/
  • 1 pound local potatoes red or Yukon Gold, cut into ⅛-inch slices, from Adam’s Heirlooms, https://adamsheirlooms.com/
  • Kosher salt and fresh ground black pepper
  • 6 large local eggs beaten, from Behnke’s Grass Fed Beef & Pasture Pork LLC
  • 2 ounces Sancho Cruz Manchego Cheese from Kickaas Cheese/ Door Artisan Cheese Company, https://www.kickaascheese.com/ https://www.doorartisancheese.com/


  • Gently mix ground pork, Macha Chili Oil and Onion & Garlic Salt in a bowl until combined. Cover and refrigerate for 2 hours or overnight.
  • Heat a large skillet over medium high heat. Add seasoned ground pork and cook, breaking up into small pieces with a spatula, until crumbly and browned. Remove from skillet to a paper towel lined plate.
  • In the same skillet, heat butter and sunflower oil over medium heat. Add potatoes; season with salt and pepper. Cook, stirring, until golden brown, about 10 to 12 minutes.
  • Reduce heat to medium-low. Sprinkle reserved sausage over the potatoes. Pour eggs on top. Cover pan with lid and cook, until eggs are set, about 3 to 4 minutes. Shake the pan from time to time to make sure it’s not sticking.
  • Loosen edges of tortilla. Place a large plate on top of the skillet and flip tortilla onto it. Slide tortilla, cooked side up, back into the skillet. Cover and cook until eggs are fully cooked, about 2 minutes longer.
  • Slide tortilla to a cutting board and cut into wedges. Place a wedge on a serving plate.
  • Run a vegetable peeler down the side of the cheese to make curls. Sprinkle each wedge with cheese curls before serving.
Keyword Espanola, Spicy Pork Sausage, Tortilla

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