One of the things I've enjoyed most and been very pleasantly surprise about with my Meatless Mondays is just how versatile vegetarian dishes can be. I love how so many of them are essentially a blank canvas, basically inviting you to put your own spin on it. This isn't necessarily unique to vegetarian cooking, of course, but I find it to be especially true.
This tortilla Española (or tortilla de patatas, as it is sometimes called) is a prime example of flexibility. With just six (if you count the salt and pepper) simple ingredients, you've got a Spanish classic ready for all your favorite twists. I chose to make the basic tortilla for this post, but trust me, I'll be dressing it up in all kinds of ways from now on. Because it works for all meals and all seasons--think of it as an omelette's heartier cousin--the possibilities are endless. I loved it with a dollop of sour cream and a healthy scoop of pumpkin-chipotle salsa. I'll be eating a leftover wedge with my salad at lunch. With all the fall and winter root vegetables and greens coming up in the CSA basket, I doubt I'll tire of this simple and satisfying classic anytime soon.
Tortilla Española
adapted from Saveur
Ingredients:
1/2 c. olive oil
4-5 small Yukon Gold potatoes, halved and thinly sliced
1 small onion, halved and thinly sliced
1/2 tsp. each salt and pepper, divided
4 extra-large eggs
Directions:
1. Over medium-high heat, warm olive oil in a 10-in. skillet (preferably non stick). Add in potatoes and onions. Cook 5 minutes, stirring occasionally to prevent browning, then add 1/4 tsp. each salt and pepper. Continue cooking, 15 minutes more, stirring to prevent browning, until potatoes have softened.
2. Meanwhile, in a medium mixing bowl, beat eggs with remaining salt and pepper until pale yellow.
3. When potato mixture is cooked, use a slotted spoon to remove it from the pan. Place into the bowl with eggs. Reserve oil, add 1 TBSP back into the pan, and reduce heat to medium.
4. Pour egg and potato mixture into pan making sure to spread potatoes evenly in the pan. Cook until edges are set and bottom is lightly browned, about 3 minutes.
5. Shake pan gently, then run a spatula around edges and underneath the tortilla to loosen. Place a large plate or solid cutting board over the top of the pan and, in one swift motion, flip the pan to turn tortilla out onto the plate or cutting board.
6. Add 1 tsp. reserved oil into pan, then slide tortilla in, using the spatula to tuck the edges under. Cook until set, about 3 minutes more. Cut into wedges and serve warm or at room temperature.
Yields: 6 servings
This tortilla Española (or tortilla de patatas, as it is sometimes called) is a prime example of flexibility. With just six (if you count the salt and pepper) simple ingredients, you've got a Spanish classic ready for all your favorite twists. I chose to make the basic tortilla for this post, but trust me, I'll be dressing it up in all kinds of ways from now on. Because it works for all meals and all seasons--think of it as an omelette's heartier cousin--the possibilities are endless. I loved it with a dollop of sour cream and a healthy scoop of pumpkin-chipotle salsa. I'll be eating a leftover wedge with my salad at lunch. With all the fall and winter root vegetables and greens coming up in the CSA basket, I doubt I'll tire of this simple and satisfying classic anytime soon.
Tortilla Española
adapted from Saveur
Ingredients:
1/2 c. olive oil
4-5 small Yukon Gold potatoes, halved and thinly sliced
1 small onion, halved and thinly sliced
1/2 tsp. each salt and pepper, divided
4 extra-large eggs
Directions:
1. Over medium-high heat, warm olive oil in a 10-in. skillet (preferably non stick). Add in potatoes and onions. Cook 5 minutes, stirring occasionally to prevent browning, then add 1/4 tsp. each salt and pepper. Continue cooking, 15 minutes more, stirring to prevent browning, until potatoes have softened.
2. Meanwhile, in a medium mixing bowl, beat eggs with remaining salt and pepper until pale yellow.
3. When potato mixture is cooked, use a slotted spoon to remove it from the pan. Place into the bowl with eggs. Reserve oil, add 1 TBSP back into the pan, and reduce heat to medium.
4. Pour egg and potato mixture into pan making sure to spread potatoes evenly in the pan. Cook until edges are set and bottom is lightly browned, about 3 minutes.
5. Shake pan gently, then run a spatula around edges and underneath the tortilla to loosen. Place a large plate or solid cutting board over the top of the pan and, in one swift motion, flip the pan to turn tortilla out onto the plate or cutting board.
6. Add 1 tsp. reserved oil into pan, then slide tortilla in, using the spatula to tuck the edges under. Cook until set, about 3 minutes more. Cut into wedges and serve warm or at room temperature.
Yields: 6 servings