Saturday, February 20, 2010

At Your Request: Potatoes Variations + Tortilla Espanol

When I was pregnant with both of my kids I craved the perfect french fry. No amateur efforts would do. I called a local French bistro, Chouchou, down the street from my San Francisco apartment at the time and explained my predicament. They assured me that their pommes frittes were my solution. Indeed, they were. Crisp and crowned with minced rosemary and sea salt. I've never had better, but I have never need them more than I did then. But in memory of those I make a similar dish, but roasted crisp, not fried. Potato perfection. But it still doesn't answer all of my potato needs.

So I turn to some other options; especially in the winter.
  • Potato pancakes
  • Potato croquettes
  • Potato leek soup
  • Potato gratin
  • Potato filled pierogies
  • Curried potato samosas
What else do you like to do with potatoes?

There so many wonderful things to do, but a new love is the Spanish tortilla. It is nothing like the Mexican flatbread you sop up beans and load fajitas into. A tortilla Espanol is a potato egg dish lush with moist, creamy potato goodness. It works for any meal of the day. And the presentation is fantastic.

And I apologize for my obvious addition for Vegetarian Cooking for Everyone. I've tried other recipes, but this one is my favorite and I assumed you wanted only the best. So here it is.

Tortilla Espanol
Vegetarian Cooking for Everyone

1/2 cup olive oil
2 lbs. whole or red potatoes, peeled and very thinly sliced
1 large onion, thinly sliced or diced
Salt and freshly milled pepper
6-8 eggs, beaten

Warm 5 tablespoons of the oil in a very wide skillet. (Madison suggests nonstick or cast iron here, but I have had fantastic success with a well heated regular skillet with properly heated oil.) Add the potatoes and cook over medium heat, stirring frequently, until they're cooked through and golden, about 20 minutes. When done, the potatoes will have lost their opaque white centers. Separate any slices that stick together so that they will cook evenly. When done, transfer the potatoes to a bowl with a slotted spoon. If there's no oil remaining in the pan, add another tablespoon and saute the onions until they're lightly browned. Add them to the potatoes and season well with salt and pepper. Pour in the beaten eggs.

Wipe out the pan with a towel and then return it to the stove and add 2 tablespoons of oil. Pour in the egg mixture, smooth down any potatoes that stick up, and cook over low heat until golden on the bottom, about 10 minutes. Invert the omelet onto a plate, slide it back into the pan and cook until set, a few minutes. Invert onto a plate again, cut into wedges and serve.

Variations include adding 2 tablespoons of rosemary to the potatoes while they are cooking or add 1/2 cup of grated smoked cheese such as mozzarella, Gouda or cheddar.

What other ingredients are you wanting some new ideas for?

1 comment:

  1. Oh how do I love you right now? Guess what my mother gave David for his birthday? A fancy frittata pan from WS. My brother went to Spain on his mission and would make tortillas for us when he got home. I have never had a recipe! Thank you! David loves making Swedish pancakes in them, but I love to know that we have alternate uses.

    Do you have a good samosa recipe? I love samosas!


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