Indian Springs Ranch B&B

Tortilla Espanola: Breakfast-Brunch

Servings: 4

Prep time:35 min

Ingredients:

• 

  9 lg or 8 ex lg eggs

• 

  2/3 cup chopped onion

• 

  1 1/2 cups peeled, diced potatoes

• 

  2 cloves minced or pressed garlic

• 

  1/4 teaspoon salt

• 

  1/8 teaspoon ground black pepper

• 

  1/4 cup extra virgin olive oil

• 

  1/4 cup vegetable oil

• 

  1/2 cup leftover cooked, chopped vegetables (optional)

• 

  1/2 cup chorizo sausage (optional)

Step 1:

A Tortilla Espanola(Spanish Omelet) is really scrambled eggs, potatoes, onions, garlic and some left-over meat or veggie from another meal. Similar to the frittata, it is not baked however, but completely cooked on top of the stove. It helps if you are agile, unless you want to decorate your kitchen with eggs and oil as you "flip"it!

Step 2:

Preparation - Mis en place (have at the ready): 1 10-inch non-stick or seasoned iron skillet 1 dinner plate to fit over the top of the skillet 1 platter for serving Pot holders for self-protection Olive and vegetable oils, measured Chorizo, sauteed in 8-inch skillet until done and drained well Potatoes, peeled and diced into 1/2 in cubes Onion, peeled and chopped coarsely Garlic, peeled and minced Eggs, scrambled in a large bowl Measured salt and pepper

Step 3:

Heat both oils in the 10-inch skillet over medium high heat. When a potato cube dropped in oil bubbles around the edges, add the remaining potatoes. Cook, stirring often, until the potatoes are fork tender and slightly browned. Drain 3/4 of the oil into a heat-proof cup and save for another use. Add the onion to the potatoes and cook until transparent. Add the garlic and stir well, being careful not to burn it. Lower the heat if necessary. Season the eggs with salt and pepper and slowly pour over the potato mixture.

Step 4:

After several minutes, check the bottom of the tortilla for doneness. The top will still be very runny. When the bottom reaches a golden color, carefully invert the dinner plate over the skillet and using both pot holders, grasp the plate and skillet on the sides and as smoothly as possible, flip the skillet upside down. I usually do the flipping over the counter near the sink! Remove the skillet and wipe any leakage. Slide the tortilla back into the skillet, raw side down and finish cooking until the underside is golden.

Step 5:

Either slide or invert the tortilla onto the serving plate, depending on which side looks best for serving. Garnish with something colorful and edible! (chopped red, green and yellow peppers, parsley sprigs, whole green onions, snipped fresh chives, etc.) Cut into pie-wedges and allow guests to serve themselves. May be served warm or cold. Refrigerate any leftovers and use within 24 hours. Buen probecho! Note: Chilled, this makes a tasty hors d'oeuvre or buffet addition. Cut into 3/4 inch squares and have decorative toothpicks handy for spearing to eat.