From the Fall Semester: Yummy Swiss Chard Gratin |
- Swiss Gratin, Part I: The Recipe
- Swiss Gratin, Part II: The Shopping
- Swiss Gratin, Part III: The Cooking
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
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!