Friday, March 23, 2012

Spanish Tortilla


A while back I checked some books out of the library that seemed to have to do with mealtimes.
One of the books was called Time for Dinner Strategies, Inspiration, and Recipes for Family Meals Every Night of the Week by Pilar Guzmán, (et al). Sounded like a book I could like!


Basically it was a cookbook, but one section really intrigued me.


“Start with one ingredient,
pair it with what you’ve got,
and it will lead you to a delicious,
inspired meal for four.


This was from the chapter was titled “I Want to Use What I Already Have” designed to help the cook make dinner out of what is already on hand in the kitchen. It has 21 starting ingredients, ranging from ground turkey to canned tomatoes to rotisserie chicken to wilting vegetables, and three options of where to go with it based on what other food items you have in the house.


I decided to see if it would work for me.
I started with eggs because I had recently gotten several good deals in the last few weeks, anywhere from $1.00 a dozen down to 44c with a coupon!

I added to that potatoes and I was on my way to a Spanish Tortilla!


The ingredients were pretty simple.
6 eggs
4 medium-small potatoes
1 Tablespoon olive oil (the original recipe called for 4, but it worked fine for me with 1)
½  onion
1 Tablespoon fresh oregano
¼  cup chopped fresh parsley
Preheat oven to 350F. In large ovenproof pan, sauté thinly sliced potatoes in olive oil over medium heat for 10 minutes. My pan wasn’t ovenproof, but I made it safe by wrapping the handle in foil. (It really works! I was afraid to try it the first time, too. Using a non-stick skillet probably made it possible to use less oil.)
Add ½ a chopped onion. (The book's recipe called for another 2 Tablespoons of oil here.)  Season with salt and pepper. Cook until potatoes are cooked through. (The recipe said 15 more minutes, but I only did about 10.


In a bowl, whisk eggs with oregano and parsley. (The only thing I didn’t have for this recipe was the fresh oregano so I substituted ½ teaspoon of dried. I’m sure fresh would have tasted even better.) Pour the egg mixture into the pan, reduce heat, and cook for 5 minutes.
Transfer the pan to the oven and cook for 5 to 8 minutes until a knife inserted in the center comes out clean. Let rest for 5 minutes, ten cut into wedges and serve.


Get a printable version of the recipe here.


I served this with broccoli and fruit slaw. If I had had bread, too, perhaps it would have fed 4, but 3 of us finished this up happily!
If you are interested in Time for Dinner, why not see if your local library has a copy before you purchase it to make sure you can use the book?


What interesting books that have to do with mealtimes have you read recently?



2 comments:

  1. I really like the tortilla, in Spain we eat a lot. Greetings.

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    Replies
    1. I didn't know if it was truly a Spanish tortilla. That's just what the recipe called it, but it was easy to make. I can see why you would have it a lot!

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