Saturday, September 29, 2012

Tortilla Española


Whoa! It's been way too long since I posted a recipe. I've been crazy busy, but still trying to eat the best I can. It hasn't been easy, and after eating some-what junky the past week, I can tell a difference. I haven't consumed any wheat or grains, but I've had to make a few comprises for the sake of time. And a lot of that has meant eating take-out or on-the-go with all the bad oils and added processed ingredients. I'm not miserable, but I'm not feeling 100% my best either. I've got to get back with the regularly scheduled program and find the time for quick meals that will get me back on track. Here's a great idea for breakfast. If you've never had it, Tortilla Española is like a giant pie-shaped omelet. You can easily add other veggies or even sausage to change up the flavor a little. And this isn't too bad to eat cold or it can reheat so you have a couple breakfast or lunch servings for when you're running late. The recipe looks long, but really it's just super detailed step-by-step so that hopefully you can follow along easily.

Tortilla Española
6 medium potatoes, peeled
1 whole yellow onion, peeled
6 large eggs
6 tbsp ghee
1 tsp paprika
Salt, to taste

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately ⅛ in thick (think half moon shapes). If you slice them a bit thick, don’t worry—it will simply take a bit longer for them to cook. Peel and chop the onion into ¼ in pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

In a large, heavy, non-stick frying pan, heat half the ghee on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. You may need to turn down the heat slightly, so the potatoes do not burn. Leave in pan until the potatoes are cooked, stirring occasionally. Add more ghee if necessary to keep potatoes from sticking. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula.

Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon. Add salt and paprika.

Add ghee to a medium, non-stick frying pan (aprox. 9-10 in) and heat on medium heat. It helps if the sides are curved or rounded on the inside. Be careful not to get the pan too hot because the oil will burn—or the tortilla will! When hot, stir the potato onion mixture once more and add to the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has cooked around the edges. The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has cooked on the bottom, you are ready to turn it over to cook the other side. Two methods. Traditional method: Take the frying pan to a sink. Place a large dinner plate upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Less fuss method: Put the oven-safe skillet in a preheated oven at 375°F for 10-15 minutes until the egg is cooked through. Keep an eye on it to avoid drying it out!

Slide the omelet onto a plate to serve. Cut into wedges.

(Based off the Tortilla Española recipe at about.com)

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