Spanish tortilla
This is for dinner tonight, with some steamed broccoli. The cookbook says it's for breakfast or brunch, but I think it'll make a fine dinner. :)
from the vegetarian times complete cookbook
5 Tbsp. olive oil, divided
1 lb. baby red skinned potatoes, sliced very thin
1 tsp. salt
1/2 tsp. black pepper
1 red onion, sliced thin
2 extra-large eggs
3 large egg whites
1/2 c. shredded cheese, optional (they suggest cheddar, emmenthaler, manchego or Asiago)
Heat the skillet (cast iron, if you've got it) over medium heat, and add 3 Tbsp. oil to the skillet. Add the potatoes and saute, stirring often, until some slices are golden and the remaning are transparent and soft, about 15 to 20 min. Season with salt and pepper and transfer to a bowl.
Add the onion to the skillet, and saute about 6 minutes. Add to potatoes. (I'm going to add some garlic to the onion)
Beat the eggs and egg whites in a bowl until there are no streaks. Add the eggs to the potatoes and onions.
Wipe out skillet, reheat, and add remaining olive oil. When the oil is sizzling hot, spoon the potatoe mixture into the skillet and push down on the potatoes lightly to spread them evenly. Cook over low heat for about 10 minutes, or until the bottom is golden.
Wearing 2 oven mitts, place a large plate on top of the skillet and quickly invert it. Return the skillet to the stove and slide the tortilla back in. Sprinkle cheese on top. Cook until the bottom is golden and set, for about 4 minutes. Aloow the tortilla to rest in a warm place for 2 to 3 minutes. Cut into wedges and serve.
from the vegetarian times complete cookbook
5 Tbsp. olive oil, divided
1 lb. baby red skinned potatoes, sliced very thin
1 tsp. salt
1/2 tsp. black pepper
1 red onion, sliced thin
2 extra-large eggs
3 large egg whites
1/2 c. shredded cheese, optional (they suggest cheddar, emmenthaler, manchego or Asiago)
Heat the skillet (cast iron, if you've got it) over medium heat, and add 3 Tbsp. oil to the skillet. Add the potatoes and saute, stirring often, until some slices are golden and the remaning are transparent and soft, about 15 to 20 min. Season with salt and pepper and transfer to a bowl.
Add the onion to the skillet, and saute about 6 minutes. Add to potatoes. (I'm going to add some garlic to the onion)
Beat the eggs and egg whites in a bowl until there are no streaks. Add the eggs to the potatoes and onions.
Wipe out skillet, reheat, and add remaining olive oil. When the oil is sizzling hot, spoon the potatoe mixture into the skillet and push down on the potatoes lightly to spread them evenly. Cook over low heat for about 10 minutes, or until the bottom is golden.
Wearing 2 oven mitts, place a large plate on top of the skillet and quickly invert it. Return the skillet to the stove and slide the tortilla back in. Sprinkle cheese on top. Cook until the bottom is golden and set, for about 4 minutes. Aloow the tortilla to rest in a warm place for 2 to 3 minutes. Cut into wedges and serve.
Comments
word to the wise - make sure it's thoroughly cooked!