Txistorra Tortilla Recipe

Prepare potatoes and onion

Slice potatoes into 3–4 mm (about 1/8–1/4 in) rounds or small batons. Thinly slice the onion. Rinse potato slices briefly and pat dry to remove excess starch and moisture.

Cook potatoes & onion

In a large nonstick or heavy skillet, warm 150 ml of the olive oil over medium heat until shimmering but not smoking. Add the potatoes and onion in an even layer, season with 1 tsp salt and 1/2 tsp black pepper. Reduce heat to medium-low. Cook gently, stirring occasionally, until potatoes are tender but not falling apart and onions are translucent and slightly caramelized, about 20–25 minutes. Adjust heat so things poach/fry gently rather than brown quickly. If the pan gets too crowded, turn potatoes more often to prevent sticking.

Drain potatoes & cool slightly

When potatoes and onions are cooked, use a slotted spoon to transfer them to a large bowl, reserving the cooking oil in the skillet. Let cool for 5 minutes so they stop steaming. Taste and adjust seasoning with remaining 1 tsp salt and 1/2 tsp pepper if needed.

Beat eggs and combine

Crack the eggs into a separate bowl, whisk lightly with a pinch of salt. Gently fold the warm potatoes and onions into the eggs, mixing so the eggs coat the pieces without breaking them up into puree.

Cook the tortilla

Remove most of the reserved oil from the skillet, leaving about 1–2 tbs to coat the bottom. Heat the skillet over medium. Pour the egg-potato-onion mixture into the pan, spreading evenly and pressing lightly to form a compact disk. Reduce heat to low-medium and cook undisturbed until the edges are set and the center is mostly cooked, about 6–8 minutes. Run a spatula around the edges to loosen.

Flip and finish

Place a large plate over the skillet, invert the skillet so the tortilla lands on the plate. Add a little of the reserved oil back into the pan if needed, then slide the tortilla back into the pan, uncooked side down. Cook 4–5 more minutes for a slightly runny center, or 6–8 minutes for fully set. Transfer tortilla to a plate and let rest 5 minutes.

While the tortilla is cooking or resting, heat 1 tbs olive oil in a separate skillet over medium-high heat. Add txistorra sausages whole or cut into 3–4 cm pieces if you prefer bite-size. Cook, turning occasionally, until browned on all sides and cooked through (internal temperature about 70–72°C /160–165°F for pork), 6–8 minutes for pieces or 10–12 minutes for whole links. If the sausages release a lot of fat, drain some off onto a paper towel but keep the flavorful browned bits in the pan. If using whole links, you can slice them after cooking.

If you like, deglaze the sausage pan with a tablespoon of water or a splash of dry white wine and let it reduce for 30 seconds to capture pan juices; spoon over the cooked tortilla when plating.

To assemble: place the tortilla on a serving platter. Arrange whole or sliced txistorra on top or alongside. Sprinkle with chopped parsley and a grind of black pepper. Serve warm or at room temperature with crusty bread and optional piquillo peppers or hot sauce on the side.

Storage and reheating: refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a skillet over low heat to avoid drying out, or bring to room temperature and warm in a 160°C/325°F oven for 8–10 minutes.