Tortilla No. 2


Some time ago I posted a recipe for a spanish tortilla with eggs, potatoes and bell peppers. Unfortunately, I didn’t post it here. So without further ado…

Spanish tortilla
serves 4
6 eggs
1 red onion
1 clove garlic
2 potatoes
2 bell peppers
1 tsp Pimenton de la Vera
1 tsp Cayenne
1 tsp paprika
1 oz. Chorizo, sliced and diced
parsley
olive oil

Scramble the eggs, slice the peppers into sticks, slice red onion into wedges, add a little bit of oil to a skillet, fry the peppers, onions and diced garlic slowly so they don’t burn. add a swig of white wine, cover and finish cooking. You want them soft. In the meantime peel the potatoes, slice them thinly (1/4-1/8 „) and cook in salted water. when almost done, remove, pat dry and fry in olive oil. I use a teflon coated pan so I don’t have to use too much oil. When the potatoes are browned, remove and reserve.
When your peppers are soft, add the spices (the Pimenton de la Vera is a smoky paprika powder you could probably replace with ground chipotle powder). Stir. the peppers shouldn’t be bone dry, but they shouldn’t be soupy, otherwise the eggs won’t set properly.
Then turn on the oven to about 190 C or 375 F. Use a pie pan or flat stoneware vessel or a regular skillet. You want the tortilla to be about 1 1/2 “ or 5 cm thick. Oil the pan to include the sides. Add the potatoes in a layr. Add the peppers spreading evenly. Add the chorizo and parsley. Now add the salted and peppered scambled egg mixture. Put in the oven and bake about 20 minutes, depending on the thickness. It’s done when the center has set. Don’t overcook, because dry eggs are BORING!
Variations include adding cream to the eggs, or sherry. Some people add more meat, but I find this a good meal to have with little or no meat. This is a light meal best served with a seasonal salad and a glass of white wine. Enjoy!

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