Tortilla Española or Tortilla con patatas - Spanish potato chorizo omelet, Brunch special delight

Tortilla Española or Tortilla con patatas

Today I made a nice little breakfast / brunch treat, a Tortilla Española or Tortilla con patatas - and this one has nothing to do with the bread, carrying the same name. I also found similar recipes for a so called Frittata, especially the Brazilian Frittata version that I found is very similar to the Spanish one. Anyhow, there is a lot of variations of this recipe out there, some use veggies such as tomatoes and bell pepper, some use ham and bacon. I like the (apparently) original version that is using the chorizo sausage and potatoes, no cheese, no veggies and no other additives to it.

Chorizo is a hard pork sausage that has a quite spicy taste of pepper and garlic. I already found some nice recipes to make this sausage but I am still on the start with my sausage making skills so I will maybe later come back to this, when I am ready and skillful enough to make this one on my own.
So in the meantime I had to use the one that I recently bought in Macao, which is a great place to stock up on Portuguese and Spanish ingredients for me. I will eventually write more about Macao (one of my favorite week end destinations) on this blog, later. I will post this all in the category “mains” as I don’t want to open an extra breakfast category only for this recipe first. And anyhow, this one is mostly enjoyed at brunch time, so that’s somewhere near lunch as well. 

Ingredients:

• 1 big raw potato
• Half an onion
• Garlic
• 5 eggs
• Salt
• Pepper
• Nutmeg

For the dressing

• 75 g sour cream,
• 5 strunks of spring onions
• 1 pinch of salt
• 1 table spoon lemon juice

Peel the potatoes and dice it or cut it in slices. Now you stir fry the diced onions for a short while in a pan that has a lot of oil until they are see through. There should be enough oil in the pan to cover the potatoes. After the potatoes are fried, you should pour the oil out, it can be reused later. Now you add the potatoes and let them fry on medium heat until they are nice and brown, turn them around and let them brown on the other side. Now it’s time to discard a good part of the cooking oil. In the meantime you can beat the 5 eggs and add the salt, nutmeg and pepper. This is now poured over the brown potatoes and on medium heat you will let the egg mix harden out till it’s dry on top. Then you flip it carefully over. I actually take a plat that I put on top of the tortilla, then I turn the pan around so that the tortilla is lying on the plat with the uncooked side on the bottom of the plate, then I let it slide back in the pan. There I let it fry for another 5 minutes or so until both sides are nice and gold brown.

Here the original recipe would normally end. But I put a twist to it. I added a spoon of sour cream on top. For this, I take all the ingredients, mix them together and add a spoon full on every portion of tortilla. It helps to add a bit more moisture and creaminess to your tortilla.