Wednesday, July 22, 2009

Recipe Rursday Guest: Ashley's Spanish Tortillas

My dear friend Ashley shared this recipe as a thank you to Recipe Rursdays - yea! I couldn't be more thrilled to post his recipes. He's a great cook. This is his recipe for Spanish Tortillas (a Spanish omelet, or tortilla de patatas)."I was introduced to the Spanish Tortilla in Mainz, where my colleague, Gloria Sanz Lafeunte from Zaragossa...made these fairly often. I was obsessed with them as the perfect late night snack/hangover breakfast. ...Gloria served it with roasted red peppers and Rioja wine. I think we will serve it with fresh tomatoes in olive oil and herbs with an avocado. Since we are meat eaters, I went to our specialty butcher looking for a Spanish choritzo (smaller and smokier than the Mexican variety). He did not have it but suggested a Portuguese Linguisa."Ingredients: 4-5 medium potatoes (I used Idaho Russett), 4 eggs, 1 small onion, 2 gloves of garlic, salt, extra virgin olive oil.
1. Peel, wash, and dry the potatoes. Cut them into length-wise and then slice into thin pieces (ca. a quarter inch thick).
2. Mince onions and garlic, and ca. 3 Tbs of salt. Mix with the potatoes.
3. Over low to medium heat in a large skillet (12 inches; I used cast iron since it also obtains and retains heat very well), coat the bottom of the pan with olive oil and and potato mixture. Cook on low to medium for 20 minutes or so, until potatoes are soft. The goal is to soften the potatoes; you do NOT want them to fry.
4. Break up the eggs in a large bowl (the same bowl you mixed the potatoes and onions). Do not over beat the eggs. 5. When the potatoes are cooked, add potatoes to the eggs. For taste, I added a little more salt and a few dashes of sweet Hungarian paprika. Coat the potatoes with the egg mixture and let stand for 5 to 10 minutes.
6. In a smaller, non-stick skillet (10 inches), coat the bottom of the pan with olive oil and heat to medium to medium high heat. Once the oil is hot, add the potato-egg mixture. Tuck down the edges. Shake the pan occasionally to avoid sticking but do not stir the mixture.
7. As soon as you think the bottom is solid, flip the potatoes onto a plate and then slide the potatoes back into the pan, cooked side up. Cook until the bottom is crispy. You want to make sure its cooked all the way through and may need to flip it a few times to prevent burning. If you thump on the middle and it sounds solid, its cooked. Poking the middle with a knife can also confirm if it is done as long as it does not come out wet.
Thanks Ashley for the recipe and photos -- very niiiiiicccee!