SIMPLE SUNDAY WITH SPANISH POTATO TORTILLA

Let's try something different today. Let's try one of the traditional Spanish favourite breakfast recipe - Potato Tortilla.


In Spain, breakfast is usually the smallest meal of the day. Breakfast is something to tide you over until lunch---the biggest meal of the day. Almost all Spanish breakfast foods are sweet pastries or doughs, and are eaten with Café con leche (milky coffee) or thick hot chocolate. 

The Spanish tortilla is also called a Spanish omelet, and unlike traditional American omelets, doesn't have cheese. A Spanish tortilla is in fact a very thick fried egg mixture that includes boiled potato and onions. A Spanish tortilla is usually around 1 to 1 ½ inches thick, and slices are cut out of it like a cake. Spanish tortilla is enjoyed for breakfast in many parts of Spain, and is especially popular when the normal light breakfast foods will not tide over until lunch time.

Yup...it's like an omelette, it's simple and greatly satisfying. You may add any other ingredients to flavour it to your liking, bacon, sausage, smoked salmon or fresh tomatoes could be great.

So enjoy - Buenos Dias!!!

Potato Tortilla
source: adapted from http://spanishfood.about.com/od/tapas/r/tortilla.htm

6-7 medium potatoes, peeled

1 whole yellow onion

5-6 large eggs

2 tbsp chopped parsley

2-3 cups of olive oil for pan frying

Salt to taste

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook. - ( I cut mine into round ring)

Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.

Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.

Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.

Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

Slide the omelet onto a plate to serve. If eating as a main course, cut the omelet into 6-8 pieces like a pie. Serve sliced French bread on the side.

If you are serving as an appetizer, slice a baguette into pieces about 1/2 inch think. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread.

Salam Maulidur Rasul semua..wah cuti panjang, ramai yang mengambil kesempatan bercuti. Saya masih di PATYSKITCHEN melayan anak-anak yang balik bercuti. Menu sarapan pagi hari ini simple aje...biasa kalau hujung minggu saya akan masak untuk makan tengah hari...jadi menu sarapan buat alas perut aje. Saya buat Spanish Potato Tortilla. Ini merupakan salah satu sarapan tradisi di Spain, kadang kala disediakan jugauntuk lunch atau sebagai appetizer. Membuatnya sama seperti membuat telur dadar, cuma yang ini menggunakan kentang, jadi lapisan pertama adalah kentang digoreng sehingga masak, kemudian dicurahkan telur yang dipukul bersama bahan-bahan lain. Boleh bayangkan rasanya macam mana? Tentunya sedap dan mengenyangkan.

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