It is basically a frittata, at least to the Italians, and for the Americans, maybe it is best to compare it to a crust-less quiche or an omelette of sorts.
Traditionally a Spanish tortilla is served with every meal in the center of the table and is made from eggs, potatoes, and onions.
It is one of my all-time favorites. It is simple to make and I always have leftover for breakfast the next day. YUM! It is also great served at room temp, so it is great to bring to a pot luck get together.
Here's the recipe:
1 potato (medium sized) peeled and diced
Half an onion, sliced into thin half moons
6 eggs
A splash of milk
2T of oil (I like the light flavor of canola oil for this, but you can also use olive oil)
In a 9-in non-stick skillet start sauteing the potatoes and onions in about 2T of oil. Keep covered and on medium-low heat. You don't want to vegetables to brown, but you want the potatoes to be soft. Cook for about 15 min.
In a mixing bowl, crack the eggs and whisk together with a splash of milk. Once the potatoes have softened take of the heat and mix with the eggs. Turn the heat back to medium and add the egg mixture to the pan. You want to cook the eggs slowly so a crust forms on the bottom. After about 10 minutes, run a spatula around the edge of the pan. If the tortilla easily comes free it is ready to flip. I like to put a dinner plate over the pan, flip it, then slide it back into the pan. Cook the second side for about 5 minutes, or until the tortilla is firm in the center.
That's it. Easy, easy, easy. Once it is done I slice the tortilla in to 8 slices and usually enjoy with a nice salad. I love a spring mix of baby greens with herbs. And for the dressing, I love Annie's Lite Raspberry Vinaigrette. Makes for a light, healthy and satisfying dinner.
Should I mention that after dinner tonight we went to Sonic to get milk shakes? Gotta keep it real. :-)
No comments:
Post a Comment