Salami and Cheese Tortilla Bake
(adapted from Tapas by Pepita Aris)
- 6 oz thinly sliced salami or spicy sausage
- 1 1/2 lb of waxy potatoes, thinly sliced
- 1 large Spanish onion, halved and thinly sliced
- 6 large eggs
- 2 Tbs fresh parsley, chopped
- 1 cup hard cheddar, shredded
- salt and ground pepper
Heat 1 tbs of olive oil in a non-stick frying pan, fry salami until crispy. Using thongs or slotted spoon transfer salami to a plate lined with paper towels to drain.
Using the same skillet add potatoes and onions. The pan will be super full. Fry the potatoes and unions for 2-3 minutes, turning frequently. Cover and cook over a medium-low heat for about 30 minutes, turning occasionally, until the potatoes are soften and slightly golden.
In a large bowl add eggs, chopped parsley, shredded cheese and salami, season with salt and pepper. Beat everything together until well combined. Once the potatoes are ready add them to the egg mixture and fold all together until the potatoes are coated.
Add 1 tbs of olive oil to same pan. Add the potato mixture to the skillet. Cook the tortilla over a very low heat, until the egg begins to set.
Take a small spatula and lift the tortilla from the pan to help it from sticking and allowing uncooked egg to run underneath. Once the base of the tortilla has set, which should take about 5 minutes, place the tortilla under the broiler.
Broil the top of the tortilla until it has set and is golden. You will get some bubbling action on the potatoes.
Run a spatula around the edge and slide the tortilla out onto a plate.
Cut into wedges and garnish with chopped parsley.