Tuesday, February 2, 2010
Repeat after me: eggs and potatoes! eggs and potatoes! eggs and potatoes are all I need, ever!
Well, almost. You will also need olive oil and onions. If you don't know what a Spanish Tortilla is, I'll tell you it has nothing to do with mexican food, nothing to do with bread (except for being really good on sandwiches), and you most definitely can't wrap a burrito in it.
I guess the best way to describe a tortilla is to call it a flat-ish, mixed potato and onion omelet. Be prepared to use lots of eggs!
YOU WILL NEED:
1 medium-sized non-stick frying pan
2 large dinner plates
1 large mixing bowl
5 large eggs
3 russet potatoes, rinsed and diced small
1 onion, diced
4 Tbsp. Olive oil
Heat the olive oil and fry the potato cubes, adding the onion for the last five minutes of cooking.
Meanwhile, scramble the eggs in the mixing bowl. When the potatoes and onions are done, add to the mixing bowl and stir, then let it sit for about ten minutes.
Heat one more tbsp. oil in the pan, then pour in the egg mixture.
After about two minutes, turn the heat down to low and cover for ten minutes, occasionally un-sticking the bottom with a spatula (do NOT try to flip it yet).
When you are able to free the entire bottom and the top looks almost set, place the dinner plate on top of the tortilla and flip the pan upside down.
Lift the pan off, then sandwich the tortilla between the two dinner plates and flip again. Lift off the top plate to expose the uncooked side, then flip back into the pan.
cook for another five minutes, then flip onto a plate, then cut into pie-shaped pieces and serve.
good on top of small pieces of crusty bread with or without ketchup, or on sandwiches (tortilla and bacon on a sandwich is heavenly). But this is not to say that tortilla is no good by itself!
Other good things to add to your tortilla mixture (to be cooked inside): bell peppers, ham, sausage, or cheese!