Cooking magazines and newspaper supplements often offer a series of recipes around the theme of frugality. They can be cheap meals (the kind featuring beans and lentils) or promise inventive twists to make leftovers more appealing. The recipe below, for a sausage tortilla, is of the latter kind.
This recipe really suited my needs because I like to cook sausages a la Nigella, that is, in the oven. It’s convenient, hands free, less greasy than on the hob and requires less tending. She recommends 40 minutes at 200C, turning them halfway through. The only problem is that I’m only cooking for myself and it’s not very economical to switch on the oven and have it powering on for two sausages. Often I get around this by roasting sweet potatoes alongside for a starchy, simple dinner. This recipe allowed me to cook a whole packet in one easy go and still have something interesting to eat the next day.I used chorizo-style fresh sausages (they are available in Tesco alongside the venison and leek and apple and other exotic flavours).
I halved the original recipe, somewhat, so here’s how I made it.
Sausage, onion and potato tortilla
Slightly modified from Hugh Fearnley-Whittingstal
1 TBS olive oil
1 onion, peeled and finely sliced
4 thin, cooked, fresh chorizo-style sausages
around 250g cooked potato, thickly sliced. Mine was unpeeled. (NB I microwaved mine till cooked as I didn’t have any cooked knocking about. It was about 230-250g weighed raw)
Salt and pepper
1) In an ovenproof frying pan (in my case a cast-iron skillet), heat the oil. Add the onion and sweat down for 15 – 20 minutes until soft.
2) Stir in the sausage and potato for a few minutes so they heat through.
3) Preheat the grill on medium
4) Lower the heat on the stove. Beat the eggs, season (be careful about adding salt as the sausages are salty, but you do need a little) and add to the pan. Tilt the pan around to get the layer of egg even but do not stir. Cook gently until the egg is about two-thirds set, with a layer of wet egg on the top
5) Transfer to the grill and cook for five minutes or so until set on top.
I suppose this would serve two or three people if you served it with a salad and some tomatoes. I ate the whole thing on my own…