Tortilla de Patata

Tags

Eggs, Omelet, Potatoes, Recipes, Spanish, Tortilla de Patata

Even as I hiked the Camino de Santiago, I’d told myself that I needed to cook this. There are so many recipes out there currently but this variation includes some cheese and ham and was the easiest for me to cook without the whole thing sticking in the pan.

6 Medium potatoes – peeled and sliced to ⅛” thickness.
1 Onion – peeled and chopped into ¼” pieces
6 Eggs
2-3 cups of olive oil for pan frying
Enough ham to cover a 9″ diameter dish.
1 Cup cheese (any variety) – Shredded.
Salt

1. Put potatoes and onions into a bowl and mix together, salting generously.

2. In a large (at least 8″), non-stick, oven-proof frying pan, heat the olive oil on medium heat.

3. Put the potato and onion mixture into the pan in an even layer, ensuring they are just covered by the oil.

4. Cook until the potato breaks easily with a spatula, then remove from the pan, draining any excess oil.

5. In a large mixing bowl, beat the eggs and add the potato and onion mixture, combining all ingredients.

6. Clean the pan, retaining 2 Tblsp oil. Reheat the oil on a medium heat.

7. Pour half the potato, onion and egg mixture into the pan and spread out evenly.

8. Add the ham in an even layer and cover with the cheese.

9. Pour the remaining potato, onion and egg mixture on top, again spreading out evenly.

10. Cook for approximately 5 minutes until the base of the tortilla is set and lightly browned. While the mixture is cooking, preheat the oven to 400F.

11. Place the pan in the oven and cook for a further 10-20 minutes, or until the mixture is completely cooked through.

12. Place a plate on the top of the frying pan and flip over, to allow the tortilla to fall onto the plate for serving.

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Roasted Red Pepper soup.

Tags

Potatoes, Recipes, Red Pepper, Soup, Vegetarian

3 Large red bell peppers.
3 Medium potatoes – peeled and cut into 1″ cubes.
1 Large onion – chopped.
4 Cups Vegetable stock.
1 Tblsp Garlic – crushed.
1 Tblsp Olive oil.
Salt to taste.

1. Broil the red peppers under a high heat, until blackened on all sides (Approximately 15 minutes).

2. Once the peppers are cooled, peel off the skin. Remove the core and seeds of the pepper, before coarsely chopping the flesh.

3. Heat the olive oil in a large pot and saute the onions, until slightly browned. Add a pinch of salt, the garlic, potatoes, peppers and four cups of vegetable stock.

4. Bring to a boil, then reduce to a simmer. Cover and cook for 10-15 minutes, or until potatoes are tender.

5. Puree soup in a blender, and then return to the pot. Add more salt to taste and serve immediately.

Roasted Red Pepper soup

Potato and Leek Soup.

Tags

Leeks, Potatoes, Recipes, Soups, Vegetarian

2lb Leeks – sliced, cleaned and dark green sections removed.
6 Tblsp Unsalted butter.
Heavy pinch kosher salt, plus additional for seasoning.
2lb Yukon gold potatoes – peeled and diced small.
2 Quarts Vegetable broth.
2 Cups Heavy cream.
2 Cups Buttermilk.
1 Tsp White pepper.
2 Tblsp Chives.

1. In a six quart saucepan over medium heat, melt the butter.

2. Add the leeks and a heavy pinch of salt and sweat for five minutes. Decrease the heat to medium-low and cook until the leeks are tender (approximately twenty-five minutes), stirring occasionally.

3. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately forty-five minutes.

4. Turn off the heat and puree the mixture until smooth. Stir in the heavy cream, buttermilk, and white pepper.

5. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Leek and Potato Soup.