Claire S., a recent graduate of Johns Hopkins University, brings us this month's guest recipe! Claire spent a semester in Madrid, where [I like to believe] she perfected the art of Spanish tapas. Her version of the popular 'Spanish Omelet' certainly brings me back to my own days abroad, when I first tried the dish. Yummy yum yum. (As usual, if you have questions for our guest blogger, please leave them in the comments section.) ¡Buen provecho!
Tortilla Española
My undying love of the Spanish tortilla came about while
studying abroad in Madrid. It was my staple food there--not only because it’s delicious, but also because it’s affordable and you can
purchase it pretty much anywhere in Spain. Very
attractive for someone on a student’s budget! The scrumptious tortilla is also incredibly versatile: it can
be eaten for breakfast, lunch, or dinner and is super portable for those
on-the-go. A naturally
gluten-free dish, there are only five simple ingredients: potatoes, eggs,
onion, olive oil, and salt. Once
you have mastered it, this dish will become your go-to meal!
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- approx. 7 medium potatoes -- peeled, quartered, & thinly sliced
- 5 large eggs
- 2 tsp. salt
- 1 medium onion -- minced
- Extra virgin olive oil
- Cutlery: 10" non-stick pan; mixing bowl; strainer; 12-inch [or larger] plate
Directions:
- Fill a 10” non-stick frying pan with a half-inch of
olive oil and place over medium-high heat.
- Once the oil is hot, add potatoes + onion. Allow to cook until potatoes are golden
brown and soft (≈20 minutes).
- While the potatoes are cooking, in a separate bowl beat eggs + salt, until
fluffy.
- Using a strainer, remove
the potatoes from the frying pan, allowing the olive oil to drain into a
bowl.
- Add the potatoes to the egg
mixture and stir until combined.
- Drizzle some of the excess oil back into the frying pan and place over
medium heat.
- When the pan is hot,
add the potato and egg mixture.
Cook for about 5 minutes, constantly making sure that the sides of the
tortilla are not sticking to the pan.
- Take a plate that is larger than the pan and place it upside down over
the pan.
- Flip the tortilla onto
the plate (commitment is key, don’t hesitate!).
- Add more olive oil to the pan and slide the tortilla back
into the pan. The uncooked side should be faced down.
- Cook for about 5 more minutes, then slide from pan onto a serving
plate. Enjoy!
