Skip to main content

Spanish Tortilla


I love making meatless dinners.  Meat or no meat, I always have a protein because that is what gives the satisfaction of being full.  I didn't want to make the same ol' quiche, so I did some research and decided to make a Spanish Tortilla.  It's not what you would normally think of as a tortilla because it's eggs, potatoes, onions, and lots of oil.  It turned out great, but thinking of using an entire cup of oil made me sick, so I reduced the amount.
I served the tortilla with a side of sautéed kale, and it was to die for.  I had never eaten kale before, and I'm glad I got it at 98 cents a bunch because it was so, so good.  The down-side is that it has to be washed thoroughly because of the grit.  It's a great change from your same ol' spinach or cold side salad.
Enjoy this lovely meal!

SPANISH TORTILLA
servings: 4

1 1/4 pounds potatoes, 3 or 4 medium
1 medium onion
1/4 cup olive oil
Salt and freshly ground black pepper
6 large eggs
Peel and thinly slice potatoes and onions. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. Once oil is hot add potatoes, onions, salt and pepper. Gently turn mixture in oil with a wooden spoon.
Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife, but not brown. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
Add potato mixture to eggs, gently stir, and add back into skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
Loosen edges of the tortilla with a spatula. Invert eggs onto a plate and slide back into pan.  Cook another 5 minutes, then slide from skillet onto a clean plate. Let tortilla cool, and serve warm or at room temperature.

Adapted from New York Times - Recipe of the Day

__________________________
SAUTÉED KALE
servings: 4

1 bunch kale (about 14 large leaves)
1 tablespoon olive oil
1 clove garlic, chopped
1/2 teaspoon red pepper flakes
salt & pepper
1-2 tablespoons water

Clean kale thoroughly washing off all grit and sand.  Remove stem from leaves by dragging hand from the bottom to the thinnest part of stem taking leaves off.
In a pan add the vegetable oil, chopped garlic, and red pepper flakes. Turn heat on and let heat through.
Once the garlic begins to sizzle add the kale in hand-fulls. Once it has wilted slightly add another hand-full until all is in pan. Add water and cover with a lid. Stir with tongs 2 times and let kale wilt completely. About 15 minutes.

Comments

Popular posts from this blog

Arroz con Gandules

My family came to the US in the late '70s, and adapted well to the Thanksgiving Holiday; after all, it was another excuse to have a party.  And because turkey was eaten for Christmas, I remember Abuela making the same Salvadoran Christmas dinner for Thanksgiving.  Thanks to my dad Puertorican food was a must growing up, so it was always a very diverse event.  As time went on we learned more about American customs and began incorporating the sweet potato casserole, made by my aunt every year, and the green bean casserole came way later in my life (my absolute favorite).
Now that the holidays are approaching and we have my mother-in-law here for the holidays, I decided to make a Puertorican dinner for the week before Thanksgiving.  I made a Pernil and Arroz con Gandules along with a very simple lettuce, tomato, and onion salad. It turned out fabulous.
There is an easy* way of doing every day arroz con gandules, but because this was not an everyday meal I made a sofrito first and to…

Holiday Turkey and Pan con Pavo

As I've mentioned, my mom's side of the family is from El Salvador, and although they weren't able to bring much, they brought there oh so yummy recipes.  My absolute favorite, and something I look forward to ever year, is the Christmas Turkey.  Once in the US, my family adapted to the customs of Thanksgiving dinner, so it became a Thanksgiving and Christmas Turkey.
Our turkey is the best turkey I have ever eaten, and we have introduced it to so many other people that end up loving it. If you're thinking of making a Turkey for Christmas, here's the best turkey recipe ever.  Along with the best pan con pavo for the day after.
Truly enjoy; especially the olives!

SALVADORAN HOLIDAY TURKEY
servings:  about 8

15 pound turkey, thawed and cavity cleaned
1 stick butter, softened at room temperature
salt and pepper
1/2 cup sesame seeds
2 tablespoons whole pepper corns
2 tablespoons pumpkin seeds
2 dry chiles, like ancho
5 garlic cloves
1-3 tablespoons powdered achote*
1 me…

Pernil

So, if you haven't gotten your Thanksgiving Turkey and put it to defrost, it may be a little late.  I have an idea, though....make a Pernil or Pork Butt (not a ham, but actually the shoulder of the pig).  If you really want pork, but can't afford the pricey ham this is the way to go.  At home I'd get one for 60 cents/pound, and here they happen to have it for a week at my favorite discount grocery store at $1.50 a pound.  I snatched it up even though it wasn't in my normal grocery budget.  Now, this week when the budget is really tough with Thanksgiving around the corner, with a 10 pound pork butt, I managed to get 3 meals from it (maybe it'll be 4 by the weekend).
Pork is almost a staple in our household and it definitely was while growing up.  I have to say, Puertoricans know how to roast pork.  I will never forget the trip I took to Puerto Rico, and the day we had in the mountains where they had a whole pig roasting on a giant pit.  Then my dad and his best fri…