Monday, February 15, 2010

Meatless Mondays: Spanish Tortilla

I had Spanish Tortilla for the first time about 7 years ago in my sister Maria's flat in London. After living in California for so many years, when she said, "Tortilla", I thought Mexican. Wrong.

After a quick call to her friend, Christina, in Spain, she started gathering up all the stuff she needed to make tortilla. Maria started chopping up onions, then potatoes (WHAT?) and then scrambling eggs.

OK, obviously she wasn't making dough or tortillas. The tortilla Maria was making was more like a potato omelet. A nice touch is that Maria tops her tortilla with chopped lettuce, tomatoes and tuna fish....SO GOOD!!!

These days, Maria and her husband, Ravi with their 3 sons live in Virginia. I visited them this past summer and was treated to Spanish Tortilla. Ravi is reigning Spanish Tortilla Maker now. Delicious!!!
Spanish Tortilla
adapted from Tyler Florence, FoodNetwork AND my sister Maria

6 medium potatoes, steamed and diced
2 small onions, coarsely chopped
1/2 teaspoon salt, plus 1/2 teaspoon
2 tablespoons sunflower oil, plus 2 tablespoons
7 eggs
1/4 cup milk
Sour Cream


In a medium bowl mix the onions, and 1/2 teaspoon salt by hand.

Heat 2 tablespoons of the oil in a large non-stick frying pan.

Fry the onions on medium heat, about 3 minutes, until soft.

Turn up the heat, add potatoes and saute for another 5 minutes until golden brown.

Remove from the stove and drain off any excess oil.

Meanwhile break the eggs into a medium bowl.

Add the remaining salt and milk and whisk vigorously until frothy.

Add the potatoes and onions to the eggs and mix until fully integrated.

Clean the frying pan and return to stove.

Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise.

Fry until golden brown, stirring occasionally until it has set.

Then turn down the heat to allow the inside to cook.

After a few minutes turn up the heat in order to brown the tortilla.

When it's cooked place a large plate over the frying pan and flip the tortilla onto it.

Return to the pan and fry the other side until golden brown.
Garnish with a dollop of sour cream.

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