calf brain, but when I make it at home I apply the same technique
to a more common ingredient that I usually have on hand: chorizo.
If you want to be brave and try the blood sausage and the brain,
the only important step is that you cook them both first
(preferably, by poaching). Once cooked, simply sub in the blood
sausage for the chorizo and add the calf brain just before you place
the tortilla in the oven. Either way, it’s a robust, filling breakfast.
3 large Yukon Gold potatoes, peeled and quartered
Kosher salt
½ cup olive oil, plus more for the pan
1 yellow onion, diced
Freshly ground black pepper
6 large eggs
2 to 3 links Spanish chorizo, sliced into fat rings
Prep the potatoes by boiling them in salted water until very
tender. Meanwhile, in a sauté pan, heat the ½ cup olive oil slightly
on medium-low heat and sweat the onions with a pinch of salt
until they are just translucent but not brown, 8 minutes or so.
When the potatoes are done, drain them very well* and add them
to a bowl with the onions and the olive oil from the pan. Mash
everything and season with salt and pepper until it tastes great
(like olive-oil mashed potatoes).
In a separate medium bowl, crack the eggs and whisk them with
salt and pepper until the whites and yolks are homogeneous. Add