Monday, August 11, 2014

Tortilla Espanola

This "tortilla" is more like a potato frittata, but who's to say about names. The dish originates in Spain, but is enjoyed everywhere, and frequently makes an appearance on meatless nights at my house. It is similar to a frittata, but the tortilla espanola is usually flipped then finished on the stove top instead of being finished in the oven or under a broiler like a frittata. I've lightened this substantially ... no cupfuls of oil found here. There is still enough olive oil to bring out the taste of the potatoes. Use a good extra virgin olive oil, one with lots of olive flavor, along with the freshest potatoes you can find. I like using Yukon gold potatoes for this recipe, as they have good flavor and hold up well during cooking. Also use a flavorful onion, a big white or yellow one will do quite nicely. As for eggs, I've decreased the number of whole eggs, using more whites to lower cholesterol.


4 Yukon gold or white potatoes
2 Tbs. extra virgin olive oil, divided
1/2 cup thinly sliced yellow or white onion
4 large eggs
2 egg whites
2 tsp. salt
1/2 tsp. black pepper


Peel the potatoes, then slice them thinly. I used a mandoline to slice them about 1/4 inch thick. Place them in a microwave safe container and mix them with 1 tablespoon of the olive oil. Cook them in the microwave until they are almost done, about 3 minutes on high power. Slice the onions, I used the mandoline again for this, again slicing the onion about 1/4 inch thick. Heat the second tablespoon of olive oil in a nonstick skillet. Add the onions, and cook over medium high heat for about 3 minutes. The onions should begin to brown slightly. Add the potatoes to the onion mixture in the skillet. Use a wire whisk or fork to beat the eggs and egg white together until frothy. Add the salt and pepper to the eggs. Pour the egg mixture over the potatoes and onions. Reduce the heat to medium and cook until the bottom is set and the top is beginning to get firm. This may take from 5 to 10 minutes, depending on the heat of the stove and the depth of the pan. Use a plate to slide the tortilla out of the skillet, then place the skillet over the plate and invert the tortilla to cook the other side. Continue cooking until done, another 3 to 5 minutes. Cut into wedges and serve. This is good served hot, warm, or cold.

Stealthy Cooking Tip: You'll notice a piece of proscuitto next to this slice of tortilla. It's a sneaky way to add a small amount of meat to a meal. My meat lover didn't even notice what a small amount of meat was on his plate! And, the tortilla is so filling and delicious that most people won't miss their meat at all!

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