This Tortilla de Morcilla, or Spanish Omelette with Blood Sausage, is a delicious revelation with each new bite. In Spain omelettes are always made with potatoes, and the secret to success is sweating them in a lot of olive oil before adding the eggs.
Yes, yes, I am again hosting Food ‘n Flix for June. I went the subtitled route once more by picking the Spanish masterpiece Volver. With pen and paper in hand, I soon realized there was a lot more food in this movie than I remembered. Picking a recipe was hard but I chose one marked on a restaurant menu: a Tortilla de Morcilla, or Spanish Omelette with Blood Sausage.
Volver is a 2006 Spanish film about a matriarchal family, centering on Raimunda, who is forced to go to great lengths to protect her teenage daughter. The women travel a lot to their small natal windy village of Alcanfor de las Infantas. The women will come face to face with their past (ghost included), find comfort in the present by opening a restaurant where they live in Madrid, uncover family secrets worthy or a Maury Povich show, and start the healing process of old wounds.
I wish I could go into more details but there are a lot of side stories and honestly I do not want to ruin it for you.
Almodóvar the Great
The movie stars Penélope Cruz and is directed by the amazing Pedro Almodóvar. I am a big fan of his films. The film was the winner of two Palme d’Or at the 2006 Cannes Film Festival for Best Actress and Best Screenplay. This may have been my fourth viewing of this film. I find something new every time and go through the many cycles of emotions.
It may come across as a tear jerker and chick flick but it really is not. I saw this film recently with 15 friends, half were men and half women, everyone loved it and was moved. So if you have not seen Volver yet, do yourself a favor and get a copy today!
So Honored to Host Again
This month’s Food ‘n Flix is hosted by me, here is my announcement post! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. Join us!
Here is everything I have noted foodwise in the film and I am sure I missed some: wafers called barquillos de galleta, leftovers to take home (donuts, salsa, pickles?), bread, beer, orange juice, apples, pears, coca cola, tomatoes, melons, lemons, onions, potatoes, chunk of pork, sausage or chorizo, cookies, tortilla y morcilla, carne de cerdo, ensalata, wine, olives, broth, eggs, caipirinah, mojitos, boquerones, pinchos, cinta de lomo, pepito de temera, pulpo, mint, red & green peppers, and a caramel flan.
Tortilla de Morcilla
So apparently an omelette is not an omelette is not an omelette, depending on where you live. A Spanish omelette is a mix of potatoes and eggs, not just eggs. It makes for a much more nutritious and filling dish. You can add anything to it as well: any vegetable you like, sausage or chorizo, bacon, etc. If this is on brunch menus in Barcelona, let’s go now!
I made mine with blood sausage. It was written on the menu in one scene that took place in the restaurant “Tortilla y Morcilla”. After a search online I soon realized it was a popular recipe in Spain. And I am a HUGE FAN of black sausage, I even made some once from scratch! Finding an English version for the recipe was a challenge but I am so happy to add it to my growing collection of Spanish dishes.
In my recipe you sweat and braise the onions and potatoes for a while on a very low heat and with a lot of olive oil. Even though there is barely any seasoning in the recipe the Tortilla de Morcilla was busting with flavor. It’s my new favorite omelette.
Just be very careful when you flip the omelette midway. Mine was stuck a bit to my pan and fell apart. My first flip was a flop ha. Thankfully I was more careful once it was ready and flipped out to serve.
Tortilla de Morcilla | Spanish Omelette with Blood Sausage
- 1 pound / 450g potatoes peeled and sliced thinly
- 1 medium onion chopped
- 1/2 cup / 125ml olive oil
- 5 ounces / 150g blood sausage sliced or cubed
- 8 eggs
- salt and pepper to taste
- Heat the olive oil in a skillet over low heat. Add the potatoes and the onions and stir well to coat. Keeping the heat on low, partially cover the skillet and cook for 20 minutes.
- Top with the blood sausage and cook about another 10 minutes, or until the potatoes are cooked but not falling apart.
- In a large bowl, lightly beat the eggs and season with salt and pepper to taste.
- Add your eggs to the skillet, lifting the potatoes so the egg mixture goes under them. Cook on a medium heat for 4-5 minutes, or until the edges are cooked and nearly set on the top.
- Take a plate and invert the tortilla on to it and slide it back into the pan to cook the other side for 3-4 minutes. Leave the tortilla to rest 10 minutes before serving.