Bring this traditional dish from Spain to your table. Typically served at room temperature with a garlic aioli.
Prep Time15 minsCook Time30 minsTotal Time45 mins
INGREDIENTS
1 Large russet potato
1 Medium sweet onion, thinly sliced
1 Medium red bell pepper, seeded and sliced
1 Small zucchini, thinly sliced
1 Small yellow squash, thinly sliced
2 sausages, chopped
6 Eggs
¼ cup Oil
1 Pinch of saffron, bloomed in 2 tbsp of hot water (Optional)
DIRECTIONS
1Boil potato in a medium sauce pan with water for 20 minutes, or until tender.
Peel potato and dice.
2Sauté, onions, bell peppers, and zucchini in a medium saucepan with a drizzle of oil. Cook vegetables until tender. Drain in a colander and allow to cool.
3In the same skillet fry sausage and potatoes. Allow to cool and mix with veggies.
4Whisk eggs with saffron in large bowl. Fold in cooled vegetable mixture.
5Heat oil in large skillet over med-hi heat.
Add egg mixture and give it a shake/stir to allow eggs to cook. The key is, pull away edges without disturbing the whole tortilla, allowing eggs to cook. When the eggs are set, cover the skillet with a large plate and flip the tortilla. Slide it back into skillet and cook for about 2-3 minutes.
7Serve slices with dipping sauce, like a garlic aioli.
Ingredients
1 Large russet potato
1 Medium sweet onion, thinly sliced
1 Medium red bell pepper, seeded and sliced
1 Small zucchini, thinly sliced
1 Small yellow squash, thinly sliced
2 sausages, chopped
6 Eggs
¼ cup Oil
1 Pinch of saffron, bloomed in 2 tbsp of hot water (Optional)
Directions
1Boil potato in a medium sauce pan with water for 20 minutes, or until tender.
Peel potato and dice.
2Sauté, onions, bell peppers, and zucchini in a medium saucepan with a drizzle of oil. Cook vegetables until tender. Drain in a colander and allow to cool.
3In the same skillet fry sausage and potatoes. Allow to cool and mix with veggies.
4Whisk eggs with saffron in large bowl. Fold in cooled vegetable mixture.
5Heat oil in large skillet over med-hi heat.
Add egg mixture and give it a shake/stir to allow eggs to cook. The key is, pull away edges without disturbing the whole tortilla, allowing eggs to cook. When the eggs are set, cover the skillet with a large plate and flip the tortilla. Slide it back into skillet and cook for about 2-3 minutes.
7Serve slices with dipping sauce, like a garlic aioli.
Fish Food
