Meat tortilla

Ingredients

• 200 gbeef
• 50 gcured sausage
• 400 gsmall potatoes
• 1 smallonion
• to tasteblack pepper
• 5eggs
• to tasteparsley
• 50 mlolive oil
• to tastevegetable oil, for frying the potatoes
• to tastesalt

Instructions

1. 1

   Fry the potatoes

   Peel and wash the potatoes, then slice them. Season with salt and fry in very hot vegetable oil until lightly golden. Transfer to a plate lined with kitchen paper and set aside.

2. 2

   Cook the meat

   Remove the skin from the sausage. Put the beef and sausage in a saucepan of water seasoned with a little salt and bring to the boil over high heat. Lower the heat to medium-low and cook for about 30–35 minutes. Turn off the heat and drain the meat and sausage. Shred the beef with a fork, cut the sausage into small pieces and set aside.

3. 3

   Mix the filling

   Beat the eggs with a fork in a large bowl. Add the beef, sausage and potatoes, then season with a little pepper and chopped parsley. Mix everything together and set aside.

4. 4

   Cook the tortilla

   Put the olive oil and chopped onion in a frying pan. Cook over a low heat, stirring occasionally, until the onion is lightly golden. Add the egg mixture and fry for about 5 minutes on each side, until golden. Check underneath with a spatula; to turn it, place a plate over the pan, invert the tortilla onto the plate, then slide it back into the pan to cook the other side.

5. 5

   Serve the tortilla

   Turn off the heat and serve with lettuce salad and freshly squeezed orange juice.

What is a meat tortilla?

A Spanish tortilla is an egg dish commonly made with potatoes, and this version adds beef and cured sausage to make it more substantial. The recipe’s Spanish-style combination brings together soft potato, savoury meat and set egg.

The potatoes are fried separately, while the beef and sausage are simmered before joining the eggs. That preparation gives each ingredient time to cook before the tortilla is shaped in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 25g protein, 25g carbs, 34g fat.

Potatoes provide most of the carbohydrates, while the eggs, beef and sausage contribute protein; eggs, sausage and the frying oils are the main sources of fat. Pair a portion with a generous lettuce salad, and keep any additional oil modest if you want to balance the plate.

Preparing the potatoes and meat

Potatoes: Slice them evenly so they cook at a similar rate, and drain them on kitchen paper after frying to remove excess oil.

Meat: Simmer the beef and sausage for 30–35 minutes, then drain well. Shred the beef and cut the sausage small so they are easier to distribute through the egg mixture.

Getting the mixture right

Eggs: Beat them in a large bowl before adding the other ingredients, then fold in the potatoes and meat until the filling is evenly combined.

Seasoning: The sausage and salted cooking water already contribute savoury flavour, so add pepper, parsley and salt to taste rather than seasoning heavily at the start.

Cooking and turning

Onion: Cook it gently in the olive oil until just lightly golden; a low heat helps it soften without browning too quickly.

Turning: Let the first side cook for about 5 minutes, then use a plate larger than the pan to turn the tortilla. Slide it back into the pan carefully to cook the second side for about 5 minutes.

How to tell it is ready

The recipe uses a golden underside as its main cue: check it with a spatula before turning. The second side should also become golden during its cooking time.

Pan size and heat can affect how quickly the egg sets, so keep the heat controlled and check the tortilla rather than relying on colour alone.

Serving the meal

Serve the tortilla with lettuce salad, as suggested, to add a fresh contrast to the rich potato, egg and meat filling. Freshly squeezed orange juice completes the meal.

It can be served straight from the pan or left to settle briefly before slicing, which can make portions easier to handle.

Recipe notes & tips

• Slice the potatoes evenly so they fry at roughly the same pace.
• Drain the fried potatoes well on kitchen paper before adding them to the eggs.
• Let the boiled meat and sausage drain thoroughly so the filling is not watery.
• Keep the onion over a low heat and stir it from time to time.
• Use a plate wider than the pan when turning the tortilla.
• Serve with lettuce salad and freshly squeezed orange juice, as suggested.

Variations

• Herb finish: Add extra chopped parsley to the egg mixture.
• More salad: Serve with additional lettuce for a fresher plate.
• Smaller pieces: Cut the sausage into finer pieces for a more even filling.
• Peppery version: Add more black pepper to taste before cooking.
• Room-temperature serving: Let the cooked tortilla settle before slicing and serving.

Common mistakes to avoid

• Uneven potato slices: They can cook at different rates; cut them to a similar thickness.
• Wet filling: Poorly drained meat can loosen the egg mixture; drain it thoroughly before shredding.
• Over-browned onion: High heat can colour it too quickly; cook gently and stir occasionally.
• Turning too early: The tortilla may not hold together; check that the underside is golden before inverting.
• Small turning plate: It can make the flip awkward; choose a plate larger than the pan.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a frying pan or microwave until hot, or serve chilled or at room temperature.

Frequently asked questions