Creative Cooking for Simple Elegance

Spanish Tortilla †I +GF *W A tasty, mild egg and potato omelet some might call a frittata. There’s no flour. This is not bread like Mexican tortillas. I learned this traditional Spanish tapas recipe when I lived in Spain. Tapas are small snacks served in pubs. It’s modified for simplicity. Bonus Tip: The trick is two eggs for every potato in case you want to expand the recipe size. Important: Standard potato—the size of a light bulb for each two eggs. Serves 8 as tapas, 4 as the main entrée. 2 large potatoes, washed, peeled, & bite-size 4 eggs or the equivalent in egg substitute 1 tsp. water ½ tsp. salt 2 Tablespoons Olive oil 1 teaspoon chopped Garlic ¼ Cup chopped onion 2 Tablespoons Sun-dried tomatoes, julienne 4-5 large mushrooms, sliced Chives to taste 4 thinly cut slices of ham 1 thinly sliced fresh tomato 1 cup grated medium cheddar* Additional sharp cheddar, grated for garnish In heavy frying pan coated with olive oil, sauté potatoes over medium heat for 2-3 minutes. Add onion and cook with potatoes. Lower heat to low and cover. Allow to cook, stirring occasionally, for about 20 minutes until soft. Test for doneness. Meanwhile, preheat oven to 325º and begin eggs. Whisk all eggs, salt, and water. (The water fluffs the eggs when cooking.) Oil or spray a round pie glass-baking dish. I prefer not to use non-stick or dark pans to avoid overdone edges and tough bottom. The traditional round shape doesn’t matter as much as the depth. This recipe will puff. I make this for large family gatherings of 10-12. Then I use my largest glass-baking pan and multiply the ingredients by three. Add the mushrooms, sun-dried tomatoes, and garlic to the potatoes and sauté for one minute. Pour vegetable mixture into the glass-baking dish. Pour the whisked eggs over the vegetables. Bake in the oven for 30-40 minutes. The goal is to set the eggs hard without turning them overly brown. If the eggs set well on the bottom, but still too much liquid on top, turn on broiler 5 min. to finish. Top tortilla with cheese. Spread ham to cover the round tortilla, and place sliced tomatoes around the top. Return to oven. Broil for 2-3 minutes to heat the toppers and melt the cheese. Sprinkle with chives for garnish. Serve warm or cold. We eat it fresh out of the oven for a dinner and then eat it cold the next day for lunch or breakfast. Insider Tip: Medium cheddar is important for flavor and melting ability. Sharp is fantastic, but doesn’t melt well. Mild cheddar is too bland when paired with potato and egg. So put the sharp on last for decorative visual appeal as an option for more flavor. Optional additions make this dish more complex and nutritional. But the colors make it beautiful and a highly sought after meal. Time Saver Tip: Microwaved potatoes speed up this recipe by almost half the preparation time. Microwave washed potatoes the night before. Then it’s easy to slip off the skin and chunk into bite-sized cubes. Saves at leat 20-30 minutes of prep time. Still sauté in the olive oil for a few minutes for the flavor and the oil is an important part of the recipe.