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Donal Skehan
Sausage, Fennel & Tomato Tortilla with Red Onion & Coriander Salad | DonalSkehan.com
  • real-time-recipes

Sausage, Fennel & Tomato Tortilla with Red Onion & Coriander Salad

December 09

This simple yet satisfying Sausage, Fennel & Tomato Tortilla is a perfect way to use up leftover cooked potatoes, transforming them into a hearty, flavourful dish. The combination of the savoury sausage, aromatic fennel, and sweet cherry tomatoes brings a delightful depth of flavour, while the fluffy eggs tie everything together. The fresh red onion and coriander salad on top adds a burst of brightness to balance the richness of the tortilla. Whether it’s a quick weeknight meal or a weekend brunch, this dish is sure to please. Enjoy!

  • serves Serves 4
  • time 35 mins

Method

  1. 1. Squeeze the sausages out of their skins and add to a large, 22cm non-stick frying pan, breaking them up with the back of a wooden spoon to form little sausage meatballs. After a few minutes, add the fennel seeds and season with some black pepper.
  2. 2. Slice the tomatoes and add to the pan, tossing everything together to combine, then slice the potatoes into thick coins and add to the pan as well.
  3. 3. Whisk the eggs in a large bowl and season well. Add the contents of the pan to the bowl with the eggs and mix everything together to combine.
  4. 4. Add a little butter to the pan and when melted, add the egg mixture back to the pan, jiggling to evenly spread everything out. Turn down the heat and allow the tortilla to cook for about 5 - 7 minutes.
  5. 5. Flip the tortilla out onto a plate then slide back into the pan to continue cooking.
  6. 6. Meanwhile, thinly slice the red onion and add to a bowl. Season with salt, pepper and the juice of ½ a lemon then roughly chop the coriander and stir through the red onion.
  7. 7. Flip the tortilla out onto a serving board and serve in slices, topped with the red onion and coriander salad.

Ingredients

2 good quality sausages

1 tsp fennel seeds

8.8 oz cherry tomatoes (about 1 1/2 cups)

12.3 oz waxy potatoes, cooked, leftover (about 2 medium potatoes)

8 eggs

1 red onion

1 lemon

Handful of fresh cilantro (about 1/4 cup chopped)

Extra-virgin olive oil (for cooking)

Sea salt and freshly ground black pepper (to taste)

2 good quality sausages

1 tsp fennel seeds

250g cherry tomatoes

350g waxy potatoes, cooked, leftover

8 eggs

1 red onion

1 lemon

Handful of coriander

Extra-Virgin Olive Oil

Sea salt and freshly ground black pepper