Lamb Tortilla Sacromonte

5 from 1 vote

A traditional Spanish omelet from Grenada made with lamb or goat fries, brains, and other ingredients. It makes for a very interesting brunch or breakfast. Serves 4

Prep Time30

Cook Time20

Brining time8

Total Time8 50

Course: Appetizer, Breakfast

Cuisine: Spanish

Keyword: Brains, Goat, Lamb, Lamb Fries

Servings: servings

Calories: 213kcal

Cost: 10

Equipment

1 8 inch cast iron pan or non-stick skillet.

Ingredients

1 oz lamb brains 1 each
1 oz lamb testicles 1 large
2 oz 1/2 cup bell pepper, any color but green, diced ½ inch
2 oz 1/2 cup russet potatoes, peeled and diced ½ inch
2 oz 1/2 cup Lamb or pork ham, or sausage diced ½ inch or crumbled (optional)
Fresh chopped parsley and tarragon to taste, a generous tablespoon (optional)
2 Tablespoons lard or bone marrow
½ teaspoon 1/2 one small clove garlic, finely minced
3 Tablespoons cooking oil
¼ cup cream
Kosher salt to taste
1 cup dry white wine
2 dried bay leaves

Instructions

Lamb fries and brains

Peel the testicle of its outer membrane.
Soak the brains and testicles overnight in 1 qt of water whisked with 2 Tablespoons of salt.
The next day, bring the wine to a simmer with the bay leaves, add the testicles and brains and simmer for 10 minutes, then allow to cool in the liquid while you prepare the rest of the ingredients.
Remove the testicle and peel the second inner membrane, then dice the brains and testicles ½ inch and reserve. From here, the testicles and brains can be prepared ahead of time up to 24 hours.

Potatoes

Simmer the potatoes in lightly salted water until tender and reserve. Preheat the oven to 325. Beat the eggs and cream and herbs with a pinch of salt and pepper.

Assembling the tortilla

In a ten inch non-stick saute pan or cast iron skillet. Sweat the peppers, potatoes and ham or sausage if using until soft, about 5 minutes, add the brains and testicles, season the mixture with salt and pepper and cook on medium heat for a minute or two more.
Add the egg mixture, stir to combine, transfer to the oven and cook for 10 minutes, then remove, shake the pan a bit to make sure the egg mixture moves as one—it should look nearly cooked, and slide freely in the pan.
Put a plate on top of the pan and invert, then slide the tortilla back into the pan to cook and gently brown the other side.
It’s important to lightly brown both sides to help the tortilla hold it’s shape after cooking.

Serving

When the other side is done, transfer the tortilla to a serving plate, cool for a minute or two, then cut into wedges and serve.
It’s excellent with a bit of hot sauce, with a green salad, and can be served hot or at room temperature.

Notes

The brains and testicles take some preparation but are important ingredients if you want to make the most traditional tortilla. Sweetbreads can be substituted.

Nutrition