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So when I got in today from walking the dog, I wasn’t sure what I was going to be having for lunch. So I decided to have a look inside my cold box, and find things that are readily accessible and available and that would save me money and time. I was able to find some russet potatoes and a very healthy Spanish onion, just calling for me to make a Spanish main stay of the Tapas bar scene, Tortilla Española. It was the perfect afternoon lunch without having to leave my apartment or spend any money. Sometimes, ingredients like these are just God sent; especially if you know what to do with them. Here’s how I made it.

Ingredients:

2 Russet Potatoes

6 Large Eggs

1 Medium Spanish Onion

2 Cups Canola Oil

Kosher Salt

Cracked Pepper

Peperoncino (Red Chilli Flakes)

Fresh Herbs (Optional): thyme, chervil, parsley, tarragon

Directions:

So to start, you first have to peel and cut up your russet potato, or other potato of your liking. I love russets, as they are cheap to buy, usually sold under the moniker of Idaho potatoes and are also for me, the perfect all around potato for most of my recipes. Yukon Golds are also great, but a bit more expensive and not as robust. (Never-the-less great!). After you peel your potatoes, cut them in half lengthwise, from tip to tip or end to end. Do not cut them in the center or middle, if you want this recipe to be authentic. Now line the two cut halves side by side, and cut the two halves into 1/2 inch thick pieces. Peel and slice your onion. (Cut the root and stalk end of the onion with your chef knife, and cut in half straight down from the stalk end to the root. Once you remove the paper from your onion, cut the onion into slices by cutting along the grain line of the onion, to form half moon shaped slices. Place about 2 cups of cooking oil into a heavy bottom pan or skillet, with at least 2 inch high walls to cook your tortilla in later and also, fry your onion and potatoes. Once heated at medium/high heat, add your onion and potatoes, and cook till the onions are slightly caramelized on their edges and the  potatoes are slightly cooked through, but not brown: about 8 minutes. (Stir occasionally to keep from cooking unevenly). While the potatoes and onions are cooking, whisk together your eggs in a medium/large bowl and add the chilli flakes and herbs if you desire. Remove the onions and potatoes from the pan with a slotted spoon, and place them directly into the eggs. Pour out the oil into a measuring cup or bowl capable of withstanding hot oil, and reserve about a table spoon of the oil in the pan. Pour the potato, onion and egg mixture into the pan at medium heat, and cook to form a round edge omelet by monitoring the edges and making sure that the edges are not sticking to the sides of the pan. I use a commercial rubber spatula, used by most restaurants and professional kitchens. But you can use a wooden spatula and it will work just as good. While cooking, flatten and spread onion and potatoes evenly over the omelet to cover the egg surface. Season with salt and pepper and cook for about 4-5 minutes on one side, before turning it out, but times could differ depending on the type of cooking pan or skillet used. (They all conduct heat differently). Now when you are confident that your omelet has the perfect amount of color and doneness on the first side, place a plate over the pan to cover the pan opening and to overlap enough to prevent any uncooked egg from running over the edge of the plate. Now flip the pan over so that the omelet drops down onto the plate. Return the pan back to the stove, and slide your tortilla, back into the skillet or pan to continue cooking the other side, for another 4-5 minutes. As it is cooking, use your spatula to form up and shape the tortilla, into a round shape along the edge of the tortilla. It should be round and well formed to create the classic look of a Spanish Tortilla. It should also, be fluffy and light in texture, so do not over cook. (A light browning on the bottom and top is what you should be after). Once cooked, turn it out onto a clean plate and serve immediately, with either roasted asparagus or fresh or roasted tomatoes, or your favorite chorizo and crusty bread (baguette) and enjoy with your favorite cerveza. It’s so darn good!

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