Eggs | Tapas bar | Traditional Spanish Recipes

Juicy Bean and Blood Sausage Omelet

Like a gastro-Menhir, this juicy omelet stands on the plate waiting for your bite. Five delicious ingredients make an unusual combination but, trust me, so delicious! We’ve got the eggs; of course, the onions, the white kidney beans, the blood sausage and the spinach… dare to try it! Have it warm or cold, that’s your choice; as an appetiser or tapa; as a second dish after a good salad or take inside a Tupperware for a picnic or to work. Either way, you will be pleased :D.

How many times have you been standing in front of the fridge’s open door and wondered what would you do for dinner? Omelets are always a great choice! We rarely run out of eggs, it’s a basic in the kitchen. So, we only have to pick some of the leftovers or look in the freezer, or even use some canned products… You will find fantastic ingredients for your omelet! But if you happen to have the ingredients… don’t wait and cook this Juicy Bean and Blood Sausage Omelet!

Here you have some ideas I found that might be really useful when using eggs in your kitchen: 15 good advises when eating and keeping your eggs safe and healthy.

From the moment of purchase you should take care of the eggs proper handling, taking into account some tips:

  1. In the carriage from store to home, avoid sudden temperature jumps.
  2. Do not wash eggs before storing, but should be washed with water just before use.
  3. Keep in the fridgeDo not keep them at room temperature by the fire or heat, or in areas exposed to sunlight. Remove the eggs from the fridge just before use and only those deemed necessary for the dish that is to be established.
  4. Check that there are past the best before date printed on the package.
  5. Discard eggs with odours and / or taste, mold on the rind or abnormal appearance.
  6. The freshest eggs and flawless can be used when cooked at lower temperatures: omelets, boiled eggs, sauces, etc..
  7. Eggs close to the date of minimum durability of weak or cracked shell should be used when we cook at high temperatures that ensure the elimination of pathogens (over 75 º C).
  8. If inside the egg appears a small spot of blood, it poses no safety problem. You can retire with a clean knife and use the egg normally. Neither problem is the presence of “clouds” in the clear, which are often associated with fresher the egg.
  9. Surfaces, containers, utensils and work equipment must be kept clean and also hands (obviously!). Avoid using damaged equipment and utensils, because they can harbour microorganisms.
  10. Avoid cracking the egg on the edge of the containers where it is to beat or contain other foods. The recipient/plate where the egg is broken should not be used again without washing it first.
  11. Do not separate the whites from the yolks with the egg shell itselfThere are white and yolk separators to facilitate this operation. Chefs and wise cooks use their clean hands/fingers to do that.
  12. Manufacturing processes must be continuous, avoiding wait too long between preparation of raw materials and subsequent cooking ( from the beaten egg until it is put in the pan to curdle the omelet).
  13. Prepare the mayonnaise with the hygiene and keep in the refrigerator until consumption. It is desirable to add a splash of vinegar or lemon in their development because the acidic environment facilitates conservation. In Spain, the preparation of mayonnaise, sauces and creams-made for hotels and catering can only be made using pasteurised egg products and have an acid pH which does not exceed 4.2 in the finished product.
  14. Do not leave eggs or foods containing eggs more than 2 hours at room temperature, especially in summer times. If a meal is served outdoors in warm weather (about 30 ° C) should not exceed more than 1 hour between preparation and serving time.
  15. Always keep in the refrigerator cakes, puddings and sauces with egg, and consume within 24 hours of preparation. (Source


Ingredients for 4 servings: 5 medium eggs (if they are high quality the result will be better), half a blood sausage, a bunch of fresh spinach (only to give some colour), 250 cooked white beans, 3 medium/small onions, olive oil and some salt.
  • In a non sticky sauce pan, place the onions (peeled and cut in fine slices) together with some olive oil. Have the heat medium/low and make the onions sweat until transparent and cooked, add the clean spinach and stir. After 3 minutes, add the beans and carefully stir for another 3 minutes. Reserve.
  • In a big bowl pour the eggs and beat. Add the pan's ingredients and mix well. Peel the blood sausage and cut in small pieces. Add some salt. Place inside the bowl too and mix.
  • Prepare a non sticky sauce pan with 2 tablespoons of olive oil and when it starts getting hot, place the bowl ingredients. Cook one side for 3 to 5 minutes at low/medium heat or until you see the egg coagulates, then use a big plate to turn it upside down and cook the other side for the same time. It might take a bit longer depending on the heat and the kind of pan. Use a toothpick to see if it's already done or juicy.
Buen provecho!!!


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04/10/2012 · 11:45 h by bellini

I have to call you the the Elena Arzak of the blogging world Nuria. Your dishes are always so well thought out, put together and presented.

04/10/2012 · 12:43 h by Núria

That’s such big words, Valli… I wish I was :D
Maybe on your way to Italy you can stop by and taste some of them!!!

04/10/2012 · 15:37 h by FOODalogue

This is too funny. I just finished an early lunch of tortilla made with white kidney beans, potatoes and leftover asparagus!!! I agree with you 100% about turning leftovers into omelets.

On a serious note, thank you for all that safety info about eggs. A couple of items I had not taken into consideration before.

04/10/2012 · 17:20 h by Nathan

Yum que rica tortilla, y hade levantar muertos con la morcilla,las alubias, y pues los huevos todo muy nutritivo, nunca e ententado hacer una tortilla con alubias pero ahora si lo voy a tratar, mi mama prepara un revoltillo de alubias pintas con cebolla y huevo haveces :)

Se me olvido te queria comentar sobre el “Turmeric Rice” que mirastes en mi blog, la especia “Turmeric” en Espanol se llama “Curcuma” es comun en la cocina Andaluza donde lo usan como colorante y tambien por su sabor :)

04/10/2012 · 19:22 h by Jenn @leftoverqueen

Sounds just amazing Nuria!

04/11/2012 · 6:24 h by Ivy

Strange combination indeed but I would gladly come over and taste it, as I am sure it tastes wonderful.

04/11/2012 · 6:25 h by Núria

Estamos en sintonía Joan, which is not the same as to be “entonadas” hahaha (entonadas means a bit happy for taking some alcohol) :D

Nathan, thanks for the info. I looked at curcuma in wikipedia and it seems to have also some medical applications too!!! I happen to have my platelets low and turmeric would help me on that :D

04/12/2012 · 12:34 h by Ben

Oh that omelet sounds very intriguing, but I wouldn’t say no! Thanks for the tips on how to handle eggs, very informative :)

04/12/2012 · 18:32 h by Katie

Love the omelet – perfect for a first course (with a glass of rosado). Our eggs are not even refrigerated in the store! Love your photos!

05/01/2012 · 19:16 h by

I just made a tortilla..recipe from my mother’s birth with mint and ricotta cheese.

I keep repeating myself when I say that your posts are so perfect.

05/03/2012 · 15:36 h by we are never full

honestly, nuria… this picture LOOKS juicy. some people claim juiciness but this IS juicy. i love the addition of the morcilla. wow…awesome.

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