8 eggs
1/2 lb bulk sausage (chorizzo, garlic, Italian hot, etc.)
5-6 oz mushrooms, sliced (white button or crimini)
4-5 scallions, sliced
1/4 tsp salt
1 medium potato
4 Tbsp olive oil
This obviously is not the tortilla you'd get at a Mexican restaurant. That is closer to an unleavened flatbread....and a different recipe. This is what you'd get if you went to Spain and got a tortilla.
In a large bowl, scramble the eggs.
In a medium-sized non-stick pan (a 10-inch omelette is a good pan to use), add the sausage, mushrooms, and scallions and cook over medium heat. Add the salt to help draw out the moisture from the mushrooms.
Once cooked through, add about 1/4 directly into the eggs, stirring the eggs to keep them from scrambling. Add another 1/4, still stirring, then the rest, and stir to combine.
Using a box grater (that you grate cheese with), turn it to the "slicing" side. It's the side that you otherwise will never use, that has 1-3 wide openings on it that run the length of the side. Use it to slice the potato thin. If you don't have one, use a sharp chef's knife to slice the potato 1/8 - 1/4 inch thick -- no thicker.
Add 2 Tbsp of the olive oil to the pan, and heat over medium heat. Add the potato to the oil (it WILL sizzle and make noise), and put a lid on the pan. Give it a shake every couple of minutes until the potato slices are cooked through -- 5-10 minutes. Add the potato slices to the eggs a little at a time, just like you did the sausage mixture.
Clean the pan of any pieces of potato, sausage, etc., that may be stuck to it. Add the other 2 Tbsp of oil, and heat on high. You want this oil HOT. If you look at it, the surface will "shimmer," and it's o.k. if you're just starting to see a couple wisps of smoke.
You're going to work fast, now.
Quickly add the egg mixture to the oil. Shake the pan constantly for 30 seconds. Allow to cook for another 2 minutes. Now, flip it over. If you're not confident into your "pan flipping" abilities, take a large plate (and oven mitts) and slide the eggs onto the plate. Now, put the pan over the plate, and (using the oven mitts), grab the plate and the pan and quickly flip it over. Put back over the high heat, and shake for another 30 seconds. Allow to cook for 2 more minutes, and then slide it out of the pan and onto a serving plate.
Allow to cook for 15 minutes. This will let the eggs in the center that may not be cooked when you de-pan to cook from the residual heat in the rest of the dish. Slice and serve warm.
1 medium potato
4 Tbsp olive oil
This obviously is not the tortilla you'd get at a Mexican restaurant. That is closer to an unleavened flatbread....and a different recipe. This is what you'd get if you went to Spain and got a tortilla.
In a large bowl, scramble the eggs.
In a medium-sized non-stick pan (a 10-inch omelette is a good pan to use), add the sausage, mushrooms, and scallions and cook over medium heat. Add the salt to help draw out the moisture from the mushrooms.
Using a box grater (that you grate cheese with), turn it to the "slicing" side. It's the side that you otherwise will never use, that has 1-3 wide openings on it that run the length of the side. Use it to slice the potato thin. If you don't have one, use a sharp chef's knife to slice the potato 1/8 - 1/4 inch thick -- no thicker.
Add 2 Tbsp of the olive oil to the pan, and heat over medium heat. Add the potato to the oil (it WILL sizzle and make noise), and put a lid on the pan. Give it a shake every couple of minutes until the potato slices are cooked through -- 5-10 minutes. Add the potato slices to the eggs a little at a time, just like you did the sausage mixture.
Clean the pan of any pieces of potato, sausage, etc., that may be stuck to it. Add the other 2 Tbsp of oil, and heat on high. You want this oil HOT. If you look at it, the surface will "shimmer," and it's o.k. if you're just starting to see a couple wisps of smoke.You're going to work fast, now.
Quickly add the egg mixture to the oil. Shake the pan constantly for 30 seconds. Allow to cook for another 2 minutes. Now, flip it over. If you're not confident into your "pan flipping" abilities, take a large plate (and oven mitts) and slide the eggs onto the plate. Now, put the pan over the plate, and (using the oven mitts), grab the plate and the pan and quickly flip it over. Put back over the high heat, and shake for another 30 seconds. Allow to cook for 2 more minutes, and then slide it out of the pan and onto a serving plate.
