Tuesday, November 13, 2012

Tortilla Espanola!

A dear friend of my husband's visited us for lunch yesterday. His name is Luis and he is a lover of all things Spanish! His passion for Spanish food and culture is infectious and not at all arrogant. Luis also comes from a family of farmers and his father is the maker of Spain's finest Iberico. 

Inspired by Luis's culture, I decided to bring some of his national dishes to our home yesterday and made something quintessentially Spanish- Tortilla Espanola.

There are a lot of different methods to this recipe but if you want to stay true to form don't be persuaded to add any ingredients apart from these four- eggs, potatoes, sour cream (optional) and olive oil. The sour cream is my personal addition and only enhances the simplistic beauty of the dish.

I love how easy this is to eat, the sweet onion with a bit of bite dancing around my tongue with velvety potatoes and fluffy egg! It's divine!

3 yukon gold potatoes peeled and cut into 1-2" cubes
6 eggs
1 large spanish onion, large dice
1/2 cup sour cream
olive oil
salt to taste

Preheat oven to 350.

Put potatoes in a small pot, cover with water and a dash of salt. Bring to a boil, remove from heat and cover for 5 minutes. Drain potatoes

Heat about 1.5 tablespoons of oil in a nonstick ovenproof skillet, when hot add the onions and cook on medium heat for about 1 minute. Add the potatoes and cook for about 5 minutes, frequently folding over with a wooden spoon. Taste the mixture for seasoning, add salt if desired. Strain the potatoes and onions of any excess oil by place on a strainer.

Beat eggs, sour cream and a pinch of salt and together. Add the potato and onion mixture and beat in with large whisk.

In the same pan you cooked the potatoes and onions in, remove any extra bits that may burn. Put 1.5 tablespoon oil on the pan, swirling it around so it coats the pan and put the heat on high. When it first starts to smoke, add the egg mixture and reduce the heat to medium. Cook for 1 minute. Place in the oven and bake for 10-15 minutes or until the egg has set.

Remove the pan from the oven. Carefully place a large dinner plate over the pan and flip it over. You can do this while hot or wait for the pan to cool as this can be enjoyed cold or hot!

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