Try one of these breakfast recipes the
next time your want something different to start your day.
Tortilla de Patatas (Potato Omelet)
1/2 pound Mexican longaniza, casings removed (see Note)
5 medium-size russet potatoes
1 large onion, chopped
Extra virgin light olive oil
Cut sausage into small pieces and cook in a skillet over low heat for 25
minutes. Drain and set aside. Peel potatoes and cut each into 6 lengthwise
wedges. Slice each wedge crosswise into thin triangles.
Combine potatoes and onion, season with salt and toss to combine.
Heat 1/2 inch of olive oil in a medium-size skillet over medium heat. (Don't cut
down on amount of oil; use enough to completely cover potatoes.) Add potato
mixture and cook, stirring occasionally to prevent sticking, until potatoes are
tender. Drain off excess oil (almost all oil drains off; see note at end of
Lightly beat eggs in a bowl, then add potato mixture, sausage and salt to taste.
Place a medium-size nonstick skillet over medium heat. When pan is hot, add 1
tablespoon olive oil. When oil is hot, add egg-potato mixture. Cook, stirring
until eggs are almost set, then stop stirring and let eggs set.
Invert a plate (slightly larger than pan) over pan, then holding pan and plate
together (use oven mitts), invert. Tortilla will land upside down on plate.
Slide tortilla back into skillet, uncooked side down, and cook for 3 to 4
minutes longer. Return tortilla to plate.
May be served hot, warm or at room temperature.
Note: Longaniza is a spicy Mexican sausage. Look for longaniza in Latino markets
or in Mexican foods section of supermarkets.