Salami and Cheese Spanish Tortilla

After being cooped up for 4 days due to 13 inches of snowfall I found myself attempting to have deep philosophical conversations with my dogs.  Unfortunately the conversations were pretty one sided.  Then when I found out that we are expecting 5 – 10 inches more on Wednesday. I promptly sat myself in a corner and weep while rocking myself back and forth.

While I was serving time cooped up in my house I decided to recreate a dish that I had made for my New Year’s Day brunch.  I had decided to make an impromptu egg dish just in case some of my guest were not fans of soft yolks.  That is when I got the idea to make a cheese and salami Spanish tortilla.  I did it so last minute that I completely forgot to take some pictures, but it was so delicious it was worth making again.

Let’s drown our sorrows in some delicious food, shall we.

You will first need 1 1/2 lbs of waxy skinned potatoes.  I prefer red potatoes.   You don’t want to use a russet potato because they will not hold together in the tortilla.

Peel all of your potatoes.

Thinly slice your potatoes.   The shaper your knife the easier this will be.

Place the potato slices in cold water to hold, set aside.   This will also pull some to of the starch out of the potatoes.

Half and thinly slice a large Spanish onion.

Mmmmmm….saaaalaaami!   Get yourself a delicious thinly sliced salami or sausage.

In a 8 inch non-stick pan cook the salami until crispy.

Transfer the salami to a paper towel lined plate to drain.

Make sure no one is looking and steal a piece for yourself.

Drain and dry your potatoes.  In the same skillet add potatoes and onions.

The pan will be super full.  Fry the potatoes and unions for 2-3 minutes, turning frequently.  Cover and cook over a medium-low heat for about 30 minutes, turning occasionally, until the potatoes are soften and slightly golden.

Meanwhile across the kitchen in a bowl…..

In a large bowl add 6 eggs.  I know there are only 4 eggs here but I added two more later, which makes 6. 😀

Add the chopped parsley to the eggs.

Since this is a salami and cheese tortilla we must have cheese of course.

Add 1 cups of shredded cheese to the bowl.

Crumble the salami and add to the bowl.

Beat everything together until well combined.

Once the potatoes are ready add them to the egg mixture and fold it all together until the potatoes are coated.

Add 1 tbs of olive oil to same pan.  Add the potato mixture to the skillet.

Cook the tortilla over a very low heat, until the egg begins to set.

Take a small spatula and lift the tortilla from the pan to help it from sticking and allowing uncooked egg to run underneath.

Once the base of the tortilla has set, which should take about 5 minutes, place the tortilla under the broiler.

Broil the top of the tortilla until it has set and is golden.   You will get some bubbling action on the potatoes.

Run a spatula around the edge and slide the tortilla out onto a plate.

Cut into wedges and garnish with chopped parsley.

A Spanish tortilla is basically and omelette with potatoes.  I like the potatoes to still have a little bite because it holds together better.  I think I did better with this tortilla the second time around.  It was delicioso!

I loved the flavor and texture of this dish.  The combination of the melted cheese and whipped eggs gives it an almost creamy quiche like quality to it.  You can have this dish for breakfast or for dinner with a salad. This will delight and tickle all of your taste buds.

Print Recipe

Salami and Cheese Spanish Tortilla (adapted from Tapas by Pepita Aris)

• 6 oz thinly sliced salami or spicy sausage
• 1 1/2 lb of waxy potatoes, thinly sliced
• 1 large Spanish onion, halved and thinly sliced
• 6 large eggs
• 2 Tbs fresh parsley, chopped
• 1 cup hard cheddar, shredded
• salt and ground pepper

Heat 1 tbs of olive oil in a non-stick frying pan,  fry salami until crispy.  Using thongs or slotted spoon transfer salami to a plate lined with paper towels to drain.

Using the same skillet add potatoes and onions.  The pan will be super full. Fry the potatoes and unions for 2-3 minutes, turning frequently. Cover and cook over a medium-low heat for about 30 minutes, turning occasionally, until the potatoes are soften and slightly golden.

In a large bowl add eggs, chopped parsley, shredded cheese and salami, season with salt and pepper.  Beat everything together until well combined.  Once the potatoes are ready add them to the egg mixture and fold all together until the potatoes are coated.

Add 1 tbs of olive oil to same pan. Add the potato mixture to the skillet. Cook the tortilla over a very low heat, until the egg begins to set.

Take a small spatula and lift the tortilla from the pan to help it from sticking and allowing uncooked egg to run underneath. Once the base of the tortilla has set, which should take about 5 minutes, place the tortilla under the broiler.

Broil the top of the tortilla until it has set and is golden. You will get some bubbling action on the potatoes.

Run a spatula around the edge and slide the tortilla out onto a plate.

Cut into wedges and garnish with chopped parsley.