Safe Spanish Tortilla Recipe
06/22/05 06:12 AM
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I've been meaning to post this for a while. I have been making a much safer version of Tortilla Espanola, but I don't have the exact quantities.
Basic Safe Tortilla Espanola
Get a deep pan (probably not cast iron unless it is really seasoned smooth and you are strong enough to flip it and turn the egg out) and spray it generously with olive oil Pam.
Slice 2 or 3 good-sized potatoes really thin, like silver dollars. Chop up one large onion in small pieces. Sautee the potatoes and onion together in the pan, but don't let them brown. When the onions and potatoes are translucent and you can easily break the potatoes with a little pressure from the spatula, add enough egg whites to cover the veggies and almost fill up the pan. I just pour straight from the jar of Eggology so I have no idea how much. Make sure the egg whites are well shaken or beaten, so you can incorporate air and make it fluffy. Season with salt, pepper, paprika, or whatever you want.
Keep the fire low enough so that the bottom does not brown. Do not stir the mixture, but gently pull it from the sides of the pan with your spatula, and give the pan a good shake now and then so it doesn't stick. When it is solid enough, turn off the fire, place an inverted plate on top of the pan, and (USING POTHOLDERS) flip the egg out on to the plate, and then slide it back into the pan to cook the other side. (My host mom in spain had a special pan for this, that was like two pans connected face to face, and she just turned the entire contraption. So cool.) Turn the fire back on medium-low. When it is good and firm, but not browned, it is ready. Turn it out onto a plate again, or simply serve it out of the pan. Drizzle it with a safe amount of very flavorful olive oil (I like Goya Extra Virgin). This will impart a lot of yummy flavor, but you don't need to use all that oil for cooking. Cut servings like a pie. This is great hot or cold, appetizer or entree, on its own or in a bagguette with ketchup.
You can add almost anything to the potato and onion mixture as you are cooking it. The Tortilla Espanola is really a catchall for any leftovers you have. I've used bacos before, and it came out pretty yummy. It's a great way to sneak some IF into your diet, so try using some finely chopped red and green peppers (for color), coarsely chopped parsely, garlic, and anything else you like.
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Amanda
I live in the Big Apple, but I don't eat the skin
Edited by AmandaPanda (06/22/05 08:00 AM)
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