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Truita de patata en suquet

A comforting classic of the Matarraña kitchen, this 'truita' or Spanish omelette with suquet of longaniza sausage (marinated) is a delight not to be missed. Perfect for a cold day or to savour local tradition.

Ingredients

  • To taste

    Potatoes

  • To taste

    Olive oil

  • To taste

    Eggs

  • To taste

    Longaniza sausage (marinated)

  • To taste

    Garlic

  • To taste

    Parsley

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STEPS COMPLETED

  1. Cut the potato into very thin slices

  2. Break the eggs into a bowl and beat them

  3. Mix the raw potato with the beaten eggs

  4. Pour oil into the pan and when it is hot, pour in the egg and potato mixture

  5. The pan must be large, because the omelette should not be thick

  6. After a few minutes, cover it and leave it for about five minutes, cooking over a low heat

  7. When the time is up, turn it over and cook it again for another five minutes or so

  8. Turn it over several times, approximately every five minutes, until you prick it with a fork and check it is cooked through

  9. Put the garlic-and-parsley picada in a pot, add oil and heat it

  10. Add the longaniza sausage (marinated) and pour in almost a litre of water, approximately

  11. Wait for it to come to the boil

  12. Cut the omelette into about four portions and place it in the pot with the picada and the longaniza, leave it for a little while, allowing some liquid (suquet) to remain

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