Sunday, November 11, 2007

Tortilla de patatas my way

Tortilla de Patatas

Whether you call it tortilla, omelette or frittata, this egg-dish is ubiquitous across Mediterranean countries and is the staple food for snacks, get-togethers with friends either at home or in a bar. Some like it warm, other prefer to have it cold. I like it both ways. It is also delicious between two slices of baguette in a sandwich.

You can also prepare it with zucchini or mushrooms among many other ingredients. The version presented here is made with potatoes. You may also want to add chorizo or bacon as it will bring a smoky note that goes so well with eggs and potatoes. Since I had neither of them, I replaced chorizo by Pimenton de la Vera, the Spanish take on smoky paprika that gives its characteristic taste and flavor to chorizo.

You may have heard about the French's love for "baveuses" (slimy may be the closest translation) omelettes. However, the following recipe features a more "solid" texture that calls for a little bit more cooking time and eggs beaten slightly longer. I think "baveuse" texture is better suited to plain or cheese/ham omelettes. But ultimately, it's up to you and your taste buds.

This simple dish is the ideal companion of Sundays' brunches. Accompanied by a slice of ham (Prosciutto di San Daniele, Jamon Iberico de Bellota or local) and a glass of good red wine, life doesn't get any better than this.

Tortilla de Patatas_2

Ingredients (serves 2-3):

7 large eggs
2 medium potatoes
1 shallot
2 tbsp olive oil
1 tsp Pimenton
1/2 tsp Piment d'Espelette
4 pinches sea salt

1. Peel the potatoes and cut them into 1/2 inch dices.
2. Heat the oil in a non-stick pan. Cook the potatoes on medium heat until almost tender (cover them 5 minutes after starting the process. They should not become brown). Season with 2 pinches of salt. Add the shallots and cook until they are soft and the potatoes fully tender.
3. Crack the eggs open into a mixing bowl. Beat them. Add 2 pinches of salt and the piment d'Espelette.
4. Add the egg mixture to the potatoes and shallots. Cook on medium heat until there is almost no liquid remaining on top and the bottom boasts the nice color shown on the above pictures. During that process, make sure to lift the sides of the omelette with a plastic spatula so it does not stick to the pan. Flip it and cook for 5 more minutes or until done on the other side.
5. Serve with sea salt on top.

1 comment:

NĂºria said...

Wow! Your tortilla looks so good! Good Job!!!