Sausage Frittata (Spanish Tortilla Style)
I lived in Spain for 3 years and ate lots of tortillas - Potato, onion and egg concoctions. Trying to make them at home was a little more difficult This recipe is a combination of the Spanish tortilla ingredients and the Italian Frittata method of cooking them.
I lived in Spain for 3 years and ate lots of tortillas - Potato, onion and egg concoctions. Trying to make them at home was a little more difficult This recipe is a combination of the Spanish tortilla ingredients and the Italian Frittata method of cooking them.
- Carbohydrate 9.509475 g
- Cholesterol 199.1565 mg
- Fat 27.099675 g
- Fiber 0.828749996423721 g
- Protein 19.687925 g
- Saturated Fat 11.5524965 g
- Serving Size 1 1 Serving (172g)
- Sodium 594.085 mg
- Sugar 8.68072500357628 g
- Trans Fat 2.37931 g
- Calories 362 calories
Step-by-step
- Crumble Sausage and brown with onion and remove from pan.
- Drain on paper towel to remove excess oils.
- Using same pan, brown Simply Potatoes hashbrowns according to package instructions (note: you are looking for color here, so it is more important to fry some crispness in than to try and hold hashbrowns together.).
- Add sausage and onion into potatoes and mix thoroughly.
- Scramble 12 eggs and pour over sausage and potato mixture.
- Allow to cook on stove top for 5 to 10 minutes, moving gently but constantly, to allow egg to flow to bottom of frying pan.
- When mixture appears to be cooked about half way up the side of the pan, remove from burner and place in pre-heated 350? oven for approximately 15 minutes or until egg sets completely.
- Remove from oven and add cheese, bake another 5 minutes until cheese is melted and browning.
Golden edges of fried potato and browned pork crumble contrast sharply against the pillowy, pale yellow set custard of twelve eggs. Achieving this structural integrity relies on the thermal transfer of a 350-degree oven combined with stovetop bottom-up conduction. When eggs proteins denature under sustained heat, they form a solid matrix that traps moisture released from the dairy and vegetables. Managing this coagulation process prevents the proteins from tightening too quickly, which would otherwise squeeze out water and yield a rubbery texture.
Utilizing pre-packaged refrigerated hash browns instead of raw tubers changes the starch behavior significantly because commercial shreds are already partially cooked and rinsed of excess surface starches. Raw potatoes require precise par-boiling to gelatinize interior starches without turning mushy, whereas prepared spuds brown directly in residual pork fat and develop crust through Maillard reactions without sticking to the pan. Similarly, swapping dry-cured Spanish chorizo for fresh breakfast sausage introduces higher moisture content, demanding thorough drainage on paper towels to prevent the excess grease from breaking the egg emulsion during the initial stovetop stir.
Grate block cheese manually rather than purchasing pre-shredded varieties coated in cellulose anti-caking agents, ensuring a completely uniform melt during the final five-minute oven phase. Cellulose inhibits the protein strands of melting dairy from coalescing smoothly into a unified blanket over the top of the egg surface. Applying the cheese only after the egg base has set fully prevents heavy fats from sinking prematurely into the raw custard and blocking steam escape routes necessary for proper rising.
Pairing this rich, protein-dense egg bake with a sharp, highly acidic salad featuring raw greens dressed in lemon juice cuts through the dense animal fats and resets the palate between bites. The residual warmth of the frittata retains its structural stability when sliced after a mandatory five-minute resting window, allowing the interior starches and proteins to fully relax and set.
