Balearic Tortilla Paisana

Ingredients

Balearic Tortilla Paisana differs from the original Spanish tortilla by incorporating Balearic-specific ingredients such as sobrassada or botifarró, which add a distinct flavor to the dish. Additionally, the Balearic version may include local herbs and spices to enhance the Mediterranean taste profile. We alse have the original recipe for Tortilla paisana, so you can check it out.

• 4 medium potatoes, peeled and thinly sliced (500g) 4 medium potatoes, peeled and thinly sliced (500g)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 200g Balearic sausages (sobrassada or botifarró), diced 200g Balearic sausages (sobrassada or botifarró), diced
• 6 large eggs 6 large eggs
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for frying Olive oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large non-stick skillet over medium heat.
2. 2.
   Add the sliced potatoes and cook until they start to soften, stirring occasionally.
3. 3.
   Add the onions, bell peppers, and diced Balearic sausages to the skillet. Cook until the vegetables are tender and the sausages are slightly browned.
4. 4.
   In a separate bowl, beat the eggs and season with salt and pepper.
5. 5.
   Pour the beaten eggs over the cooked vegetables and sausages in the skillet. Gently stir to combine.
6. 6.
   Reduce the heat to low and cook the tortilla for about 10-15 minutes, or until the edges are set and the center is slightly jiggly.
7. 7.
   Carefully flip the tortilla using a large plate or lid. Cook for an additional 5-10 minutes, or until the tortilla is cooked through and golden brown.
8. 8.
   Remove from heat and let the tortilla cool slightly before slicing into wedges.
9. 9.
   Serve warm or at room temperature.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly to ensure even cooking throughout the tortilla.
• Balearic sausages — If you can't find sobrassada or botifarró, you can substitute with any flavorful sausage that complements the Mediterranean taste.

Tips & Tricks

• For a smoky flavor, you can grill the bell peppers before adding them to the tortilla.
• Serve the Balearic Tortilla Paisana with a dollop of aioli or a side of fresh tomato salad for a complete Balearic experience.
• Leftover tortilla can be refrigerated and enjoyed cold as a delicious snack or packed lunch.

Serving advice

Balearic Tortilla Paisana is best served warm or at room temperature. Cut it into wedges and serve as a main course alongside a fresh green salad or as part of a tapas spread.

Presentation advice

To enhance the presentation, garnish the Balearic Tortilla Paisana with a sprinkle of fresh herbs, such as parsley or chives. Serve it on a rustic wooden platter to showcase the Mediterranean charm.