Tortilla de Morcilla | Spanish Omelette with Blood Sausage
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.
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.