The GGC Podcast

Tortilla de Papa

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Growing up in Chile, there were so many dishes that my mom used to make that I am now trying to recreate as an adult. Comfort food for me means warm dishes of meat, veggies and rice. Casseroles and frittatas with sausage, potatoes and lots of seasonal vegetables. BBQ’s with a side of white rice and a fresh tomato salad… the list goes on and on. One of my favorite dishes as a kid was “Tortilla de Papa” which is a Spanish style potato frittata made with dry spicy sausage, potatoes, onion and eggs. So simple and so so so delicious!

My dad had recently made some of his homemade sausages, and I had just bought a couple of red potatoes from the store… so it was a no brainer when I decided I would make a Tortilla de Papa when I already had all of the ingredients I needed. I ended up adding a last minute ingredient to the recipe— I had some brussels sprouts in the fridge that needed to be used up before they went bad, so I decided to add them in! So glad I did because it turned out so good, plus it packed on a little green and extra nutrients.

2 medium red potatoes
1 medium size yellow onion
2 sausages (you can use a spicy or mild Italian Sausage)
2-3 cups shaved brussels
5-6 large eggs
salt, pepper, garlic powder and smoked paprika
avocado oil

1. Prep your veggies: dice the potato into small pieces and set aside. Chop onion and cut brussels sprouts in half longways before slicing them up.
2. Slice sausages and set aside on a plate
3. Crack eggs into a bowl and gently whisk breaking up the yolks.
4. Place diced potatoes on a cooking sheet lined with parchment paper, lightly coat in avocado oil and bake at 400 degrees for about 20-25 minutes (until golden and crispy)
5. While potatoes bake; set a large cast iron skillet over medium/high heat and add a tsp of avocado oil. Let the oil heat up.
6. Add onion to the hot skillet and cook for about 3 minutes, then add the sausage and cook for another 3 minutes before adding in the brussels sprouts.
7. Continue to sauté everything together for an additional 5 minutes or so, or until the brussels sprouts are tender.
8. Season to taste with salt, pepper, garlic powder and smoked paprika.
9. Remove from heat once done.
10. When potatoes are ready, remove from the oven and let them cool for couple of minutes before adding them to the skillet along with the rest of the mixture. Leave the oven ON!
11. Once you’ve combined everything together, evenly pour whisked eggs into skillet covering the entire mixture.
12. Use a big wooden spoon (or any big spoon) and give it all a quick and gentle mix, then press down so egg gets in between everything. You want to get the frittata as flat and as even as you can.
13. Place cast iron skillet into oven (uncovered) and bake for about 10-15 minutes. (If you are not using a cast iron skillet, and cannot place your pan in the oven, cover with a lid and cook for the same amount of time or until egg looks fully cooked).

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