Tortilla de patatas con morcilla de Burgos 
Spanish Potato Omelette with Burgos Blood Sausage
Cooking Instructions
- 1
Remove the casing from the blood sausage, crumble it with your fingers, and cook in a skillet over medium heat with 1 tablespoon of oil. Cook for 4 minutes until it darkens. Set aside.
- 2
In a large skillet, pour in the oil and heat over medium-low. Meanwhile, peel and wash the potatoes. Slice them into pieces that are not too thin or too thick.
- 3
Add the salt and mix with your hands. Place the sliced potatoes into the hot oil and stir with a wooden spoon.
- 4
Lower the heat. It’s better to let the potatoes cook slowly, even if it takes longer. When the potatoes start to soften, add the chopped onion.
- 5
Mix and let cook gently, stirring and lightly pressing the potatoes without mashing them. This took me about 40 minutes.
- 6
Mix with a wooden spoon. Heat the same skillet over medium heat with 1 tablespoon of the oil used to cook the potatoes.
- 7
When the oil is hot, add the mixture of potatoes, eggs, and blood sausage. Let it set and brown for 2 to 3 minutes, then flip the omelette to brown the other side.
- 8
Your omelette is ready! Everyone has their own trick for flipping it. When one side is browned, carefully slide it onto a plate with the uncooked side up, place another plate of the same size on top, and flip it over.
- 9
Now the browned side is on top. Slide the omelette back into the skillet with the help of a wooden spatula, being careful not to spill the mixture.
- 10
When the potatoes are ready, drain and remove the oil from the skillet. In a bowl, beat the eggs, then add the blood sausage and potatoes.
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