2 lbs French fries (if possible done from peeled raw potatoes cut in two and thinly sliced)
2 lbs. Fried onion up to a brownish colour
Cheddar cheese grated or sliced
1 Dried Spanish sausage (salamín) slice thin
12 eggs
¼ cup olive oil
Heat half of the oil in a good heavy Teflon coated frying pan.
Place half of the French fries on the bottom
Add half of the fried onion on top of the French fries.
Enough slice or grated Cheddar cheese to make another layer
Same with the Spanish sausage
The rest of the fried onion making another layer
The French fries as final layer
Very carefully move the frying pan so as to heat the oil evenly
Pour the beaten eggs.
Keep the frying pan on the move over low heat so as to cook evenly and slowly
Be sure the “tortilla” moves independently from the pan so it won´t stick when ready to turn.
When the egg is creamy on the top (and solid on the bottom), flip over a serving dish.
Heat the rest of the oil in the same frying pan.
Return the overturn tortilla by sliding it.
Couple of minutes moving the pan around and it is ready to serve.
It should be golden yellow on both sides and slightly creamy in the middle.
Great with a good Cabernet Sauvignon, but if you can find a Uruguayan Tannat “with some time in an oak barrel” you will achieve perfection.
Buen Apetito!
Luis
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