1/2 pound Mexican longaniza, casings removed (see Note)
5 medium-size russet potatoes
1 large onion, chopped
Salt
Extra virgin light olive oil
5 eggs
Cut sausage into small pieces and cook in a skillet over low heat for 25 minutes. Drain and set aside. Peel potatoes and cut each into 6 lengthwise wedges. Slice each wedge crosswise into thin triangles.
Combine potatoes and onion, season with salt and toss to combine.
Heat 1/2 inch of olive oil in a medium-size skillet over medium heat. (Don't cut down on amount of oil; use enough to completely cover potatoes.) Add potato mixture and cook, stirring occasionally to prevent sticking, until potatoes are tender. Drain off excess oil (almost all oil drains off; see note at end of analysis).
Lightly beat eggs in a bowl, then add potato mixture, sausage and salt to taste.
Place a medium-size nonstick skillet over medium heat. When pan is hot, add 1 tablespoon olive oil. When oil is hot, add egg-potato mixture. Cook, stirring until eggs are almost set, then stop stirring and let eggs set.
Invert a plate (slightly larger than pan) over pan, then holding pan and plate together (use oven mitts), invert. Tortilla will land upside down on plate. Slide tortilla back into skillet, uncooked side down, and cook for 3 to 4 minutes longer. Return tortilla to plate.
May be served hot, warm or at room temperature.
Serves 12
