Spicy Sausage and Cheese Tortilla
This substantial tortilla is delicious hot or cold. Cut it into chunky wedges
and serve for supper or a light lunch with a fresh tomato and basil salad. The
addition of spicy chorizo and tangy cheese gives it a wonderful, rich flavor.
- 5 tbsp
- 6 oz
salsichón (Spanish spicy sausage), thinly sliced
- 1 1/2 lb waxy potatoes, thinly sliced
- 2 Spanish onions, halved and thinly sliced
- 4 large (US extra large) eggs
- 2 tbsp chopped fresh parsley, plus extra to garnish
- 4 oz / 1 cup grated
Manchego cheese or other hard cheese
- Salt and ground black pepper
Heat 1 tbsp of the oil in a 8-inch non-stick frying pan and fry the sausage
until golden brown and cooked through. Lift out with a slotted spoon and drain
on kitchen paper.
Add a further 2 tbsp oil to the pan and fry the potatoes and onions for 2-3
minutes, turning frequently (the pan will be very full).
Cover tightly and cook over a gentle heat for about 30 minutes turning
occasionally, until softened and slightly golden.
In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and
Gently stir in the potatoes and onions until coated, taking care not to break
up the potato too much.
Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil.
Add the potato mixture and cook, over a very low heat, until the egg begins
to set. Use a metal spatula to prevent the tortilla from sticking and allow the
uncooked egg to run underneath.
Preheat the grill (broiler) to high. When the base of the tortilla has set,
which should take about 5 minutes, protect the pan handle with foil and place
the tortilla under the grill until it is set and golden.
Cut into wedges and serve garnished with parsley.
Vega Sindoa - El Chaparral 2005
Region: Navarra - Rating: 89 - '..elegance, and finesse.'
COMPOSITION: 100% Old-Vine Garnacha
“…the old vine Grenache (60-100 years) cuvee, the 2005 Vega Sindoa El Chaparral
was aged on its lees for five months, and given a light filtration. It possesses
a dark ruby color, crisp acidity, notes of raspberries and cherries, and
beautiful texture, elegance, and finesse. Reminiscent of a high-class Pinot
Noir, this delicate yet flavorful red should be enjoyed over the next 2-3 years.
- The Wine Advocate
This is a wine made from old vines between 60 to more than 100 years old from
40 parcels on the hills that surround the town of Añorbe and are full of
Chaparro trees (a type of Spanish oak tree). The purpose of this project is to
recover vines and small plots that were abandoned by the old winegrowers because
of their low yields. They are also the closest Garnacha vineyards in Spain to
the Atlantic Ocean.
ABOUT THE PRODUCER: In the valley of Valdizarbe Valley, eight families own
this winery. It is in the foothills of the Pyrenees a little southwest of
Pamplona. They own the northernmost vineyard in Navarre, and actually the most
northern vineyard in Spain with the exception of the Txakoli D.O.
For hundreds of years the Valley of Valdizarbe has been considered one of the
best areas of wine production in Navarra. They have been cultivating vineyards
for centuries. Documents from 15th century (the time of Ferdinand and Isabella)
have been found in Añorbe describing wine production in the area. Viticulture
almost disappeared due to the depressed prices of the grapes, and the extreme
This bodega is one of the first ones to bring back the vineyards to the
valley, by the hands of an energetic winemaker, Concha Vecino, and an innovative
vineyard manager, Jose Manuel Urricelqui. The winery is a state-of-the-art
facility, incorporating the latest technology available in winemaking. All the
wines are stainless steel fermented, except for the barrel-fermented Chardonnay.
Spanish Tortilla Flipper & Server
Tortilla Española (egg and potato omelet) is a staple in every Spanish home.
Simple and delicious, it can be served hot from the pan, or later as a cold
snack or tapa. The only challenge in making a tortilla is during the last stage
when you need to flip over the eggs and potatoes in the frying pan and slide the
cooking mixture back into the pan while keeping it intact.
This handy ceramic plate is designed to make the process very easy. When the
tortilla mixture is slightly browned on the bottom, slide it from the pan onto
the ceramic turner (which is easily held by its pedestal), place the empty pan
directly over it and flip the contents back into the pan, with the uncooked part
on the bottom.
Finally, when it is the right time, just slide the tortilla from the frying
pan onto the tortilla flipper, which now becomes a festive hand painted serving
plate, which you can place directly on your table -- the pedestal bottom
displays your golden treat. Slice your creation into pie shaped wedges and
serve. (Food safe, lead free, hand wash.)
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