Posted by: webbhouston | November 22, 2008

Suffering for my art

I shredded my knuckles on the cheese grater…

Ouchie

Ouchie

Making this beauty…

Tortilla Espanola

Tortilla Espanola

Tortilla espanola is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamon. Basically anytime, anywhere.

  • 1/4 cup extra-virgin olive oil
  • 1-1/4 pounds waxy potatoes, peeled and thinly sliced (i used the cheese grater for this, which ensued in the pain shown above)
  • 1 medium onion, thinly sliced
  • 8 extra-large eggs
  • Kosher salt and freshly ground black pepper

1. Heat the oil in a large cast-iron or nonstick skillet over medium-high until very hot but not smoking. Add the potatoes and onion, season with salt and pepper, reduce the heat to medium, and cook, stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a parking knife, 15 to 20 minutes.

2. Meanwhile, beat the eggs with salt and pepper to taste in a large bowl. Add the potatoes to the eggs, then pour into the skillet, spreading the potatoes evenly in the pan. Cook for about 1 minute, just to set the bottom of the egg mixture. Reduce the heat to medium-low and cook for 20 minutes, or until almost set through. Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set. Flip out onto a clean plate and allow to rest for 5 minutes. Serve warm or at room temperature.

I added some left over spiral sliced ham with a nice sweet flavor to it. Also I added some leftover asparaguses from my fun edible centerpiece for Devin’s blessingway. It was a delishous concoction that I finished off in a different way than the recipe states. I stuffed it in the oven for 45 minutes at 300 and it cooked nice and even.

It got great reviews from the chiltlins and urban cowboy.

You want proof?

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Responses

  1. What exactly are considered “waxy potatoes”? And there needs to be cheese in there. Omnomnom.


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