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The original tortilla.

The original tortilla

Spaniards brought the word tortilla toMexico. The Mexicans, in torn, used it to describe their flat corn and flour cakes with which we are so familiar. Yet in Spain today, you'll find that the original meaning still holds: a tortilla is an omelet. It is also this combination of eggs with potatoes.

In tapas bars, the egg-potato dish, orSpanish tortilla, is often served at room temperature as a snack with sherry. The tortilla is also very popular for supper at home, where it is often served with fruit or salad (supper is typically eaten long after 8 in the evening).

For Westerners, the Spanish tortilla andsuggested variation are also excellent choices for a weekend brunch.

Spanish Tortilla

3 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, pressed or minced(optional)

2 medium-size (about 1 lb.) thinskinnedpotatoes, scrubbed and cut into 1/4-inch cubes

1 can (6 oz. drained weight) pittedblack ripe olives, drained

1 jar (7 oz.) roasted red peppers orpimientos, drained; or 1 can (7 oz.) diced green chilies, drained

9 large eggsSour cream (optional)

In a 10- to 12-inch nonstick frying panover medium heat, combine 1 tablespoon oil, onion, and garlic; cook, stirring often, just until onion is limp, about 5 minutes. Add remaining oil and potatoes; turn with a wide spatula to coat evenly with oil. Cook over medium-high heat, turning often, until potatoes are golden and tender to bite, about 15 minutes. Coarsely chop olives and peppers; stir into potatoes.

In a bowl, whisk eggs until blended. Reduceheat under potatoes to low; add eggs. Cover and cook until eggs are set about 1 inch around edge but still look liquid in the center, about 8 minutes. Uncover; tilt pan and, with a spatula, slightly lift edges of tortilla to let uncooked egg flow under. Cover and cook until egg is set on top but still looks moist, 5 to 10 minutes.

Ease a spatula down sides and under thetortilla to be sure it is not stuck. Lay a flat plate or a rimless baking sheet, wider than the frying pan, over the top of the pan. Holding plate and pan together, invert tortilla onto the plate. With your hand or a spatula, slide tortilla back into pan, cooked side up. Cook, uncovered, until eggs are set on bottom, about 1 minute more; lift with spatula to test.

Slide tortilla onto a serving platter. Cutinto wedges and serve hot, warm, or at room temperature, with sour cream to spoon on portions. Makes 4 to 6 servings.

Bacon Tortilla

Cook 1/2 cup firmly packed chopped baconin a 10- to 12-inch nonstick frying pan over medium heat; stir often until browned. Follow directions for Spanish tortilla, preceding, but omit the first 1 tablespoon of olive oil, adding onion and garlic to pan with bacon. Omit olives and peppers.

Also stir 1/2 cup lightly packed shreddedcheddar cheese into whisked eggs.

Photo: From bar snack to brunch fare: in Spainthis tortilla is a familiar and popular combination of potatoes and eggs. Serve wedges with sour cream; offer fresh fruit

Photo: Carefully slide inverted tortillaback into pan to finish cooking. Eggs hold together potatoes cooked with olives and roasted red peppers
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Apr 1, 1987
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