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Sausage Tortilla Espanola

Serves: 8


  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35–40 minutes. Let cool slightly.
  • Meanwhile, heat potatoes and remaining 2 cups oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble; reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10–12 minutes. Drain potatoes, reserving oil. Season potatoes with salt and let cool slightly.
  • Coat nonstick skillet with cooking spray. Position links in a single layer about 1" apart in skillet. Cook on medium heat, turning often for 9 minutes from thawed, 10 minutes from frozen AND until internal temperature reaches 165°F as measured by a meat thermometer. Dice into pieces.
  • Combine eggs, onion, sausage, potatoes, and ¼ cup reserved potato cooking oil in a large bowl and gently beat with a fork.
  • Heat 3 tablespoons reserved potato cooking oil in a 10” nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.
  • Set a large plate on top of skillet. Swiftly invert tortilla onto plate, and then slide back into skillet, cooked side up. Cook until center is just set, about 2 minutes longer. Cut into wedges.


6  oz JENNIE-O® All Natural Raw Turkey Sausage Link, 1-ounce, #6142
1  medium yellow onion, thinly sliced
  Kosher salt
2  medium waxy potatoes (about ¾ lb.), peeled, cut into ¾” pieces
8  large eggs
  Fresh cilantro, as much as desired for garnish