Posts Tagged ‘brunch’

Father’s Day Brunch Recipe: Tortilla Española

Friday, June 13th, 2014 Comments Off on Father’s Day Brunch Recipe: Tortilla Española
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Father’s day is almost here! One of my all-time favorite dishes to cook up for a Father’s Day is Tortilla Española, also offered as an appetizer in the Spanish Wine Dinner chapter of Cook the Part. This delicious dish is a staple of Spanish cuisine, consisting of egg omelette made with potatoes cooked in olive oil. I hope you enjoy this dish as much as I do.

TORTILLA ESPAÑOLA

TORTILLA ESPAÑOLA

TORTILLA ESPAÑOLA

Ingredients:

  • 4 tablespoons Spanish olive oil, divided
  • ?4 Yukon Gold potatoes, sliced very thin (Note: Use a mandolin (if available) set at 1/8”)
  • 2 teaspoon kosher salt?1 onion, cut in half and sliced very thin?2 garlic cloves, crushed
  • 6 large eggs
  • 2 teaspoons dry grill rub or seasoning
  • Freshly ground pepper to taste
  • Roasted red pepper strips, purchased or homemade

1) Prepare potatoes for Tortilla Española, sliced about 1/8″ inch thin

2) Heat 2 tablespoons oil in large nonstick skillet on medium-high flame.

3) Add potato slices and sauté for 12 minutes, turning to ensure even cooking.

4) Add another tablespoon oil and 1 teaspoon salt. Reduce flame to medium.

5) Add onions and continue cooking until onions are soft and potatoes are tender, about 5 minutes.

6) ?Add crushed garlic and sauté for 2 minutes.

Turn off flame and set aside.

7) ?Beat eggs with 1 teaspoon salt, rub and pepper in a large bowl.

8) Remove potatoes from skillet, add to egg mixture and let stand for 10 minutes.?Add 1 tablespoon of oil to skillet.

9) Pour egg and potato mixture into heated skillet. ?Allow eggs to set, lifting the sides of the omelet to let more egg mixture run underneath.

10) When the omelet can be lifted from the side of the pan, invert the omelet onto a plate and slide it back into the pan to cook the other side.

11) Add ground pepper to taste.?Slide the cooked omelet onto a cutting board or serving plate and cut into cubes or wedges. This can be served at room temperature. Serve with roasted red peppers strips.

Happy Father’s Day to all the dads out there! Enjoy!

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Father’s Day Brunch: TORTILLA ESPAÑOLA

Saturday, June 16th, 2012 Comments Off on Father’s Day Brunch: TORTILLA ESPAÑOLA
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TORTILLA ESPAÑOLA

TORTILLA ESPAÑOLA

 
Gary has placed his order for Father’s Day brunch tomorrow. One of my favorites too, tortilla ESPAÑOLA is offered as an appetizer in the Spanish Wine Dinner chapter of Cook the Part, but it’s also a great lunch or brunch dish. I know the kids will also want pancakes or waffles, but those will go well with the egg dish.
Happy Father’s Day to all the dads out there!

TORTILLA ESPAÑOLA

4 tablespoons Spanish olive oil, divided
4 Yukon Gold potatoes, sliced very thin (Note 1)
2 teaspoon kosher salt
1 onion, cut in half and sliced very thin
2 garlic cloves, crushed

6 large eggs
2 teaspoons dry grill rub or seasoning

Freshly ground pepper to taste
Roasted red pepper strips, purchased or homemade

Note 1: Use a mandolin (if available) set at 1/8”.
*Recipe In Cook the Part, page

Prepare potatoes for Tortilla Española.
Heat 2 tablespoons oil in large nonstick skillet on medium-high flame.
Add potato slices and sauté for 12 minutes, turning to ensure even cooking.
Add another tablespoon oil and 1 teaspoon salt. Reduce flame to medium.
Add onions and continue cooking until onions are soft and potatoes are tender, about 5 minutes.
Add crushed garlic and sauté for 2 minutes. Turn off flame and set aside.

Prepare eggs and finish Tortilla Española. Serve.
Beat eggs with 1 teaspoon salt, rub and pepper in a large bowl.

Remove potatoes from skillet, add to egg mixture and let stand for 10 minutes.
Add 1 tablespoon of oil to skillet. Pour egg and potato mixture into heated skillet.
Allow eggs to set, lifting the sides of the omelet to let more egg mixture run underneath.
When the omelet can be lifted from the side of the pan, invert the omelet onto a plate and slide it back into the pan to cook the other side. Add ground pepper to taste.
Slide the cooked omelet onto a cutting board or serving plate and cut into cubes or wedges. This can be served at room temperature. Serve with roasted red peppers strips.

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