Friday, September 28, 2012

Spanish Tortilla (Week 39)

Where did this week go? I know..... To massive amounts of homework and a paper! Yikes!

Robyn to the rescue! Robyn brought over some beautiful fresh eggs so from this we are making Spanish Tortilla (the last time I had this was at a Spanish restaurant in town.... Boy I miss then!)

Spanish Tortilla
1 1/2 cups extra virgin olive oil
2 pounds large Yukon Gold potatoes, peeled, quartered and cut in to 1/4 inch slices (I opted for red with some of the skin on... My favorite)
1 onion quartered and thinly sliced
2 1/2 teaspoons sea salt
1/2 teaspoon smoked paprika
Ground pepper
1/4 cup machego cheese, shaved
8 large eggs beaten (need about 10 of the smaller ones, so I made due with a mix)

In an oven proof skillet,heat Poland add potatoes, onions and salt. When oil bubbles, reduce to medium and continue cooking until potatoes are tense but not brown.

Using a slotted spoon transfer to a large heatproof bowl. Add eggs (with paprika) and stir gently to mix but do not break the potatoes. Strain oil into glass measuring cup and wipe skillet.

Using 3 tablespoons of the oil, add to skillet and cook over medium heat. Add the egg and potato mixture, stirring constantly until eggs set but still not messing up the potatoes (2 minutes). Spread mixture over the pan in
an even layer and cook till firm. Shake occasionally and preheat the broiler.

Sprinkle with cheese. Broil for about 2 minutes on high till light golden brown.

Remove from oven, place large plate on top and flip. Here is where I learned the value of 1) a non stick pan and 2) the true weight of my cast iron skillet! Let sit at least 20 minutes at room temp and up to 2 hours before serving.

Garnish with little rosemary.


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