Well it's Friday yet again, and this week I am giving you a recipe great for a weekend brunch, or lunch or whenever. It's super easy, and really cheap to make, and I usually have these ingredients at hand ready, so this is an easy go to.
Tortilla espagnole first made an appearance in my culinary memory when I was in Spain, oh 9 years ago now. I was getting on an overnight train and my friend grabbed us some sandwiches to snack on for the train ride. When he told me that he'd gotten us tortilla sandwiches, I thought this guy was crazy, until I learned that it wasn't what I knew as a flour tortilla used for burritos or tacos, but this delicious egg & potato concoction placed between crusty bread. Well needless to say, I liked it and have since made it at home, eaten it at restaurants and understand why this is something the Spanish enjoy eating. It's simple ingredients, and really easy to make.
This dish can be eaten for brunch, it's great served hot or at room temperature. It makes a great addition to the normal brunch offerings as it has both the potato and eggs mixed into one. Serve it with a side of bacon, toast, a green salad, top it with a dollop of sour cream, sliced avocado, or with a romesco sauce (traditionally from spain it consists of red peppers, almonds, garlic and tomatoes). Any way you serve it, it is a filling dish that satisfies. Serve this Spanish dish with a nice bubbly rose for brunch, if you are eating for dinner, pair it with a Tempranillo. It would also be a great addition to a cocktail party cut into bite size pieces, and served along side a nice fancy cocktail. However you serve it, you will for sure keep this recipe close to have on hand in those "what to make" emergencies. Enjoy and as always Happy Cooking!
Tortilla Espagnole
5 eggs
3-4 small to med. sized thin skinned yellow or red potatoes, sliced thin by hand or on the mandolin
1 large yellow onion, sliced thin
1/2 red bell pepper, small dice or thin slice
1/2 cup good olive oil
salt (my confit garlic salt works great!) and pepper to taste
* In a medium pan, heat 2 tblspn oil (each time you add ingredients)over medium heat, add potatoes, onions, bell pepper together in small batches so as not to over crowd the pan. Cook these ingredients until the potatoes a just soft, the onions go clear, and the pepper are slightly soft. You aren't browning anything here, just par cooking, the ingredients will finish cooking in the pan.... see below.
* In a separate bowl, crack eggs, and whisk to scramble, add salt and pepper to taste. Once all the potatoes etc are finished par cooking, put into a bowl, add eggs to the potatoes etc, and mix to coat add more salt and pepper if desired.
* In the same pan you cooked the potatoes in, add a lot of olive oil 4 Tblspns, to coat pan and have a little extra, and put heat to low, place the egg and potato mixture into the pan. Cook on low for about 30 min, shaking the pan occasionally to make sure it;s not sticking. once the eggs in the middle have set, place a plate on top of the pan, flip out the tortilla, and replace top side down back into the pan, to cook the rest of the way through. another 5 min. Slide onto a plate, allow to cool for 5-10 min, slice and serve! (this recipe seems like a lot of work, but once you do it once, you will realize how easy it is).
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