Spanish Casserole with Sausage and Pecans
Tortillas in Spain do not refer to the flat flour or corn rounds
in Tex-Mex cooking used to cradle various ingredients, but rather
a very popular potato dish made in a skillet, seasoned as the cook
likes, bound with a little egg, and sliced like a pie to serve. It
is very popular as a simple supper, served with a salad, or alone
as a late afternoon snack.
Prep time: 10 minutes Cooking time: 35 minutes
Serves 6
10 oz. pork sausage, removed from casings
8 cups frozen shredded hash brown potatoes
¾ teaspoon dried thyme
2 large eggs
¼ teaspoon salt
2/3 cup chopped pecans
½ cup shredded Parmesan cheese
½ cup chopped roasted red pepper, well drained if canned
- In a 9 ½- or 10-inch
non-stick skillet, brown the sausage over medium heat, breaking
it up into smaller pieces as it cooks. Add the potatoes and
thyme, increase heat to medium high and cook, turning
occasionally with a spatula, until the potatoes partially
brown—12 to 15 minutes.
- Meanwhile, beat eggs and
salt in a large bowl. Add pecans, Parmesan, and red pepper. Stir
potato mixture into egg mixture and stir until well combined.
- Lightly coat skillet
with vegetable oil cooking spray and place over medium heat. Add
potato mixture, pressing it firmly into skillet in an even
layer, using the back of a spatula. Cook 8 minutes. Invert
skillet onto a cookie sheet to release tortilla bottom-side-up;
it should be well browned. Spray skillet again and slide
tortilla back into skillet to brown other side—about 8 minutes
longer. To serve, slide tortilla onto serving plate. Cool at
least 10 minutes before slicing.
Nutrition information per
serving: calories: 738; protein: 21g; carbohydrate: 62g; saturated
fat: 16g; monounsaturated fat: 22g; polyunsaturated fat: 6g;
cholesterol: 109 mg; fiber: 5g; sodium: 824mg.
Source: Georgia Pecan Commission
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