Tortilla de Patatas
Spanish Tortilla (a.k.a. Spanish Omelette)
Serves 4-6
Cook's Note:
There are many different approaches to cooking a Spanish Tortilla. Some cooks like to complete all the cooking steps on the stove top. Personally, I have found that the caramelized flavor intensifies if the dish is put in the oven for a few minutes. I like to use my old, seasoned iron skillet for this purpose, but any dish that can be used both on the stove and in the oven will work.
What I had left in the fridge:
4 large Organic Eggs, beaten
4 medium Organic Red Potatoes, thinly sliced (you may leave the skin on)
1 medium Organic Yellow Onion, minced
Parmesan Cheese, 1 ½ cup grated
1 Green Bell Pepper, diced
½ Red Bell Pepper, diced
In my pantry:
2 tsp Olive Oil
1 tsp Dried Thyme
Salt and Freshly Ground Pepper
Preheat your oven at 350 degrees F.
In a large, heavy-bottom skillet, heat the oil and sauté the onions until slightly caramelized. Add the bell peppers and cook for an additional 3 minutes. Mix the potatoes with the onions and peppers, add the salt, pepper, thyme and cook for 10 minutes, covered, on medium heat. Add the eggs and cheese and let them almost set before putting the skillet in the oven. Be very gentle while mixing in the eggs and cheese, as you want to coat the mixture with the eggs but not break the layers. Bake for 15-20 minutes. Serve with a side of green salad.
Bon appétit!
A Little History:
The Tortilla and the Other Tortilla
(Adapted from Wikipedia.org)
The Spanish word "tortilla" denotes two different classes of foods, depending on where the term is encountered. In Spain, Puerto Rico, Cuba and South America, a tortilla is any omelette, often a round, layered omelet (i.e., not folded over), most typically made with chopped potatoes (Tortilla de patatas) cooked in vegetable oil, mixed with beaten eggs and such seasonings as the chef desires, and cooked very slowly on the stove. It is usually served cold as an appetizer, tapas, or bar snack. The terms Spanish tortilla, tortilla española or tortilla de patatas all refer to a common recipe in Spain, an omelet with stir-fried potatoes and chopped onion, often served in Spanish bars and cafés. American versions of Spanish and South American tortilla are usually cooked in vegetable shortening, commonly with bell pepper and/or onion and/or chives; and typically served warm instead of cold.
