Andouille Tortilla

Ingredients

• 4-6
  
  medium potatos, peeled and sliced
  
• 1
  
  large yellow onion, sliced
  
• 1/2
  
  pound Andouille, chorizo or other smoked sausage, diced
  
• 8
  
  eggs, beaten
  
• 
  
  salt and pepper to taste
  
• 
  
  smoked paprika, to taste
  
• 
  
  canola oil, for frying
  

Directions

1. Heat about 3 tbsp oil over medium high heat in a 12-inch omelet pan. Cut onion in half from root to stem, peel, and slice halves into thin crescents and toss into pan, stirring occasionally, until they soften.
2. Add sliced potatos and diced sausage. Sprinkle potatos with paprika, salt and pepper. Fry for about 5-6 minutes and turn potatos gently with a spatula, trying to break as few slices as possible. Sprinkle again with paprika, salt and pepper.
3. Cook until potatos are getting tender and as many slices as possible have browned portions. Taste a potato and add more seasoning, if needed.
4. Lower heat to medium. Beat eggs and pour over potatos, nudging with spatula to get the eggs up in and amongst all the cracks and crevices of the potatos. Cook for about 5-7 minutes, until brown on bottom.
5. Place a large platter over the pan; with one had on the bottom of the platter, flip the pan so the tortilla comes out (hopefully) in one piece.
6. Add a little more oil to pan, if needed. Gently slide tortilla back into pan on uncooked side, and cook another 5-7 minutes, until that side is browned.
7. Slide out onto platter and let rest for 10 minutes or so. Slice in wedges and serve with honey and cheese and a green or fruit salad.