22 October 2012

my spanish tortilla.

So yesterday was kind of a weird day. We had an amazing visit with Jenika, Kyle & the pups. We ate lots of good food, the weather was beautiful & we watched Hocus Pocus (a Halloween classic). Actually for any of you out there that remember watching that movie as a kid--it is almost 20 years old! When I start saying that things I like are 20 years old or more...I am old.

Anyway, the weird part was Maude getting hurt out in the woods...she's okay...it was just a scary day.  We have been really lucky to not have any pet emergencies yet in the 7 years that we have had the little critters in our lives. It happened in a split second, then a half a mile out of the woods & fields, an hour to the nearest emergency vet facility, & a collection of staples in her little barrel chest all within an afternoon. Needless to say, it was a physically and mentally exhausting day. Maude was a super-trooper. She was so cool, calm & brave. Now she is being even more spoiled than she already is. 

The tortilla, though, happened for breakfast. It was a winner. We gobbled the whole thing down between the four of us. The potatoes were perfect & the onions caramelized. I added some cheese to it, so I guess it makes this dish a bit of a cross between a tortilla and frittata. It was super simple, filling & a total crowd-pleaser. I love when that happens. I served this with coffee, apple cider & slices of local apples. 

my spanish tortilla.
serves 4

a drizzle of extra virgin olive oil
a knob of butter
2 large potatoes, cleaned & thinly sliced
1 sweet onion, peeled, halved & thinly sliced
1 sprig of rosemary, leaves chopped
sea salt & cracked pepper to taste
  1. Preheat the oven to 400 degrees F. In a 9" cast iron pan (if you don't have one, use whatever pan you have & just follow step 1, then transfer into a greased spring-form or pie plate), add oil & butter over medium heat. Once the butter starts to melt, add potatoes, onions, rosemary & seasonings. Cook for about 10 minutes, stirring frequently. 
2 cups of arugula or spinach, cleaned & dried
6 organic eggs
a splash of cream or milk
a handful of Cheddar or Gruyere, grated
sea salt & cracked pepper to taste
  1. At this point if you don't have a cast iron, transfer your potatoes & onion into prepared pan in an even layer. If you are still using an oven proof pan, turn down the heat to low on the stove top.
  2. Add arugula on top of your potatoes. 
  3. In bowl, add eggs & beat together with cream & season to taste. Pour over the arugula. Scatter cheese on top. 
  4. Turn of the stove top & pop into the oven for about 15-20 minutes. The eggs will be puffed up, the top a little golden & the center set. 
  5. You can serve immediately. I waiting about 5-10 minutes, then loosened the sides of the tortilla from the pan with a knife, then put a plate on top & flipped into the plate...either way it will be good. 
happy eatings & cheers!

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