Monday, May 28, 2012

Tortilla Espanola: The Recipe

So, last semester I made a French recipe (a Swiss Chard Gratin) to commemorate the French side of my family. If you are interested, check the links below:
From the Fall Semester: Yummy Swiss Chard Gratin

THIS time around, I would like to celebrate my Spanish heritage by making Spain most classic dish: Tortilla Espanola. I will add a twist in that I will use three kinds of potatoes and one sweet potato to make the whole look colorful.

The Recipe (the measurements vary depending on how big a tortilla you wish to make)
  • Red potatoes
  • Yellow potatoes
  • Purple potatoes
  • Sweet potatoes
  • Onions
  • Eggs
  • Parsley
  • Salt and pepper
  • Olive oil
Chop onions. Peel potatoes. Cut potatoes into small cubes. Dry cubes well with a clean dishtowel. Heat up oil in a skillet. Cook (not quite fry) the potato cubes per color until they are tender, but not brown. Put a strainer over a bowl to drain each batch of potatoes. Lastly, cook the onion and add to the strainer.

While the potato/onion mic drains, beat eggs lightly and season with salt and pepper. When mix is well drained, gently stir them into the beaten eggs.

Clean skillet and heat up about 2 tablespoons of olive oil. Add egg/potato mix. Reduce heat and cook for 3-5 minutes until the bottom is set. Cover the skillet with a plate and hold it in place with your hand. Turn skillet to drain oil then quickly turn the skillet upside down so that the tortilla falls into the plate. Add oil to the skillet if necessary and slide the tortilla back into it, cooked side up. Cook for 3-5 minutes.

NEXT BLOG: The Shopping!